Pineapple jelly with cream


1 Juver Canned Pineapple
1 L single or whipping cream

2 packets of pineapple jelly
150 g sugar.


Line a pan with cling film. Spread a layer of pineapple over the bottom of the pan (reserve juice) and another layer on the mould (cut in half to prevent pineapples from sticking out of the mould and leave space for the filling).

Filling: In a saucepan, put the cream and the sugar (if you can’t find pineapple jelly, add the reserved juice from the can now) and bring to a boil.

Remove from the heat. Quickly add the packets of pineapple jelly and stir well. Pour the mixture on top of the pineapple pieces in the mould and chill in the fridge for 1 hour. Once the jelly has set, turn the pan over and unmould the jelly

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