Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pineapple charlotte ( my version). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
In a deep pan, pour pineapple juice, soak finger biscuits one by one in juice by placing on bottom of pan next to each other. Pour mixture over pineapple in large mixer bowl and let stand until cold. Stir in beaten egg whites and whipped topping.
Pineapple Charlotte ( my version) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Pineapple Charlotte ( my version) is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have pineapple charlotte ( my version) using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pineapple Charlotte ( my version):
- Get 1 can pineapple
- Make ready 1 packages lady fingers(or less)
- Get 1/2 cup melted butter
- Get 2 3/4 tbsp sugar
- Make ready 4 cup milk
- Make ready 1 cup all purpose flour
- Take 1/2 tsp vanilla extract
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Steps to make Pineapple Charlotte ( my version):
- In a deep pan , pour pineapple juice , soak finger biscuits one by one in juice by placing on bottom of pan next to each other.
- place sugar and melted butter in a bowl and mix until smooth . Add milk , flour and vanilla and mix slowly .
- transfer batter to saucepan and cook over medium heat. mix the batter with a spoon so it doesn't stick to the bottom of the pan .Meanwhile arrange pineapple pieces over soaked fingers. when the batter becomes thick , remove from heat and pour over pineapple pieces . let it cool for 10 minutes then put in the fridge for 2 to 3 hours.
- Bon appétit !!
Pineapple Charlotte Pineapple Charlotte Pineapple Charlotte. Pour mixture over pineapple in large mixer bowl and let stand until cold. Stir in beaten egg whites and whipped topping. Serve in small bowls or stem glasses with a piece of cherry on top. Pear Charlotte Cut some thin slices of stale bread, without the crust, and cut out a round with a one and one-half inch in diameter tin-cutter, then cut cream and half a pound of either fresh pineapple cut into small pieces, or the preserved pineaple.
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