Danny Kaye's Recipes
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MANDARIN and PINEAPPLE DELIGHT (November 1966)
One of the few authentic Chinese sweets. In one cup boiling hot pineapple juice,
dissolve one packet (one tablespoon) unflavored gelatin that has been soaked for
a few minutes in one-fourth cup cold water. Stir to dissolve and then add three-fourths
cup more pineapple juice or the sirup from canned pineapple or other fruits. Add
a few drops of yellow coloring to give a deep golden glow. Pour into six small bowls.
In the center of each place a spoonful of pineapple chunks or a combination of mandarin
orange sections and pineapple. Chill until set. To speed process, place in the freezer
10 minutes by your timer, and hold in the refrigerator until serving time.