Fresh pineapple and frozen must be cooked before adding it to a gelatine
mixture to insure jelling; canned pineapple can be used as it comes from
the can.
When adding solid ingredients, the gelatine mixture is first chilled to
the consistency of cold unbeaten egg white from fresh eggs. This
prevents the solids from rising to the top or sinking to the bottom of
the mold.
To chill the gelatine mixture quickly to the consistency of unbeaten egg
white, half fill the lower part of a double boiler with ice and water.
Set upper part of double boiler containing the gelatine-liquid mixture
over the ice. Stir frequently until it is a smooth, evenly chilled,
unbeaten egg white consistency. As an alternative, two bowls may be used
instead of the double boiler.
When low-calorie sweeteners are used in the recipe, beat the egg whites
stiff but not dry, then fold them in as directed.
If sugar is used in the recipe when beaten egg whites are added to the
gelatine, beat a part of it into the egg whites as in meringues.