Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Traditional Alsatian mold for kouglof — yeasted almond cake
Hinged rectangular mold for classic pâté en croûte
Stainless rings — tartare, mousse, layered plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Traditional Alsatian mold for kouglof — yeasted almond cake
Hinged rectangular mold for classic pâté en croûte
Stainless rings — tartare, mousse, layered plating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Drain one 9-ounce can (1 cup) crushed pineapple, reserving syrup. Add boiling water to syrup to make 1 1/4 cups. Dissolve 1 package raspberry flavored gelatin in the hot liquid; chill till partially set. Fold in one cup drained orange sections (membrane removed), and the pineapple. Whip 1 cup heavy cream; fold in. Pour into 1 1/2 mold. Chill till set. Unmold; top with whipped cream.