A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Patent gelatine is better than isinglass. The mold can be lined with sponge cake or prepared in any other way you prefer.
Preserved exactly as written in the original source
Peel and cut a pineapple in slices
Put the slices into a stewpan with half a pound of fine white sugar, half an ounce of isinglass, or of patent gelatine (which is better), and half a teacupful of water
Stew it until it is quite tender
Rub it through a sieve, place it upon ice, and stir it well
When it is upon the point of setting, add a pint of cream well whipped
Mix it well and pour it into a mould lined with sponge cake, or prepared in any other way you prefer
Modern guidance to help you succeed with this vintage recipe
Gelatin (whether from isinglass or modern gelatin) creates a stable network of proteins that trap liquid in a semi-solid structure. Chilling the pineapple mixture before folding in whipped cream prevents the warm mixture from deflating the air bubbles, resulting in a light, mousse-like texture. The acidity of pineapple is neutralized by cooking, which also breaks down the bromelain enzyme that would otherwise prevent gelatin from setting properly.
The sponge cake lining can be prepared and fitted into the mold up to 1 day ahead, wrapped tightly and refrigerated. The pineapple puree can be cooked and strained up to 4 hours ahead, then chilled until ready to combine with whipped cream. Once assembled, the charlotte must chill for at least 4 hours or up to 24 hours before unmolding.
Store the assembled charlotte covered in the refrigerator for up to 2 days. Once unmolded, serve within 4 hours as the gelatin will begin to weep. This dessert does not freeze well due to the delicate cream and gelatin structure, which separates upon thawing.
AI-generated tips from Chef Cecil's culinary database
The sponge cake lining can be prepared and fitted into the mold up to 1 day ahead, wrapped tightly and refrigerated. The pineapple puree can be cooked and strained up to 4 hours ahead, then chilled until ready to combine with whipped cream. Once assembled, the charlotte must chill for at least 4 hours or up to 24 hours before unmolding.
Store the assembled charlotte covered in the refrigerator for up to 2 days. Once unmolded, serve within 4 hours as the gelatin will begin to weep. This dessert does not freeze well due to the delicate cream and gelatin structure, which separates upon thawing.
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