1/2 pint heavy cream
Few grains salt
1 teaspoon pineapple juice
1/4 teaspoon vanilla extract
2 cups mini marshmallows
Fresh or canned pineapple slices
In a chilled stainless steel mixing bowl, combine the heavy cream, salt, pineapple juice and vanilla extract. Whip until soft peaks form. Fold in the mini marshmallows, cover and refrigerate for at least 1 hour. (The marshmallows will sweeten the cream as it sets.)
Just before serving, trim the outer edges of the pineapple slices to resemble sun rays. Place each pineapple slice in the center of a plate and top with a generous dollop of marshmallow cream.
Yield: Serves 6-8
Recipe and picture from FamilyFun.go.com
No comments:
Post a Comment