Four days to go till Valentine’s day, do you all have your plans set? I don’t know what I was thinking but I went to the mall today and it was teeming with throngs of humanity. I couldn’t figure out why until I saw the masses carrying heart boxes filled with chocolates, the endless queues in the jewellery stores and smelly lotion places and of course, hearts galore. I wasn’t swayed by any of these wares, the only thing that stopped me in my tracks was the face of David Beckham staring at me from the H&M window advertising his undies.
So, here’s another little story about my failed crushes of yore, for your amusement. I once gave this guy a gorgeous smelling cologne and professed my affection in my usual, subtle as a sledgehammer, way. It was all fine and dandy and he smelled wonderful and I was hopelessly besotted. Unfortunately for me, he smelled TOO good and the rest of the female coworkers thought so too. He was continuously surrounded by woman, young and old, all breathing in his fabulous, manly scent. So, to make a long story short, I had now made him incredibly desirable to everybody and he ended up with my arch enemy. I wish I knew how to make this aptly named pudding back then, I could’ve easily downed a few hefty servings.
Anyway, continuing with the Valentine’s theme of pink and red, and strawberries, cream and all things decadent and luscious, here’s a sweet, rich cream dessert with strawberries and pineapple. Little hearts cut out of strawberry jello are folded in to add a special romantic touch. This is a great dessert for anyone who prefers creamy, pudding like sweets rather than cakes or chocolate.
It’s a strawberry pineapple fool of sorts, except that the fruit is not puréed. You can use any kind of fruit, but I often make just pineapple or this strawberry pineapple combination. The fruit and jello add the texture and the condensed milk adds the sweetness. I used fresh strawberries and tinned pineapple…it’s just sweeter. I also, always have tinned pineapple at home because it makes for a quick dessert with some ice cream. You can, of course, use fresh pineapple.
Serves: 10-12 servings
- 2 cups/473mL heavy whipping cream
- 14oz/396g tin condensed milk
- 1lb/453g fresh strawberries, sliced or chopped
- 15oz/425g tinned pineapple tidbits
- 6oz/170g pack strawberry or raspberry jello
- 3oz/85g pack strawberry or raspberry jello for jigglers (optional)
- If you are going to make the jello heart toppers, follow the instructions on the pack but use only half the amount of boiling water. Mix until dissolved and pour in a tray and chill in the fridge atleast 3 hours. Then using little cookie cutters, cut out desired shapes.
- Follow the directions on your jello pack and make the jello and chill in the fridge till set.
- Once the jello is chilled and firm, prepare the rest of the dessert.
- Place the strawberries and pineapple in a large bowl and mix in the condensed milk.
- Let macerate for 10 minutes.
- Whip the heavy cream until stiff peaks form.
- Break up the set jello into chunks and mix with the fruit and condensed milk.
- Fold the whipped cream gently but thoroughly into the fruit and jello mixture.
- Spoon into individual bowls if desired, and chill.
- Serve within a couple of hours.
- Top with the jello jigglers before serving.
So, have you ever felt like a fool where matters of the heart are concerned? I guess you have to risk a little to get what you want. I think I’ve made a fool of myself more times than I care to remember!
Hope your plans are coming along nicely and wishing you all a great week ahead!