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Posted by webmaster on Tuesday, August 13 2002
Bottled Mai Tai mix adds the tropical flavor.
1 envelope unflavored gelatin
Dash salt
1/2 cup pineapple juice
1/2 cup sugar
3/4 cup bottled Mai Tai Mix, without alcohol
2 egg yolks, slightly beaten
2 egg whites, room temperature
2 tablespoons sugar
1/2 pint whipping cream (1 cup)
3 bananas, sliced
In a large saucepan, sprinkle gelatin and salt over pineapple juice. Let stand 5 minutes to soften. Add 1/2 cup sugar. Cook over moderate heat until sugar and gelatin are. thoroughly dissolved and mixture just begins to boil. Stir in Mai Tai mix. Cool. Stir in egg yolks. Refrigerate until thickened and almost set.
In a small bowl, beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar; beat until stiff. Fold egg whites into thickened gelatin mixture. In a small bowl, whip cream. Fold whipped cream and bananas into gelatin mixture. Pour into a 6-cup mold. Refrigerate overnight or up to 2 days.
Unmold gelatin to serve. To unmold, run the tip of a table knife around the edges. Dip bottom of mold in warm water and invert onto platter.
Makes 8 to 10 servings.
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