Traca, Regarding Andy's Pink Fluff recipe

K

karennoca

Well-known member
I love the recipe but it always throws me. It says to let the pineapple/vanilla mixture cool. Then there is no mention of it again.

Also, it says to whip the evap. milk. Someone who has never whipped this product may not know how much to whip. Would you mind editing it a bit to make it more clear? I still struggle with it a bit and I have made it several times

I never get the evap. milk past the soft peak stage, is it supposed to be whipped more than that?

Thanks...I did a quick search but could not locate it.

 
Oh, how funny. I'm friends with Andy but have never made it myself. I'll take a stab

at editing it over the weekend. smileys/smile.gif Andy will be thrilled to hear you're enjoying it! (I think it's one of those great aunt so and so recipes that gets passed around in his family. Makes sense to the person who originally wrote the recipe, confusing to everyone else.)

 
Yes, I have some of those too. It is just such a delicious recipe and the color is outstanding

that I thought you should edit it, so that even a beginner cook could make it and feel secure during the procedure. Thanks!

 
I bought all the ingredients. Will make it tomorrow and see how it goes. smileys/smile.gif

 
Is it evaporated milk or condensed milk? Recipe says evap, instructions say condensed?

 
If it is an old recipe (I don't have it) evaporated and condensed were the "same"

thing. Now it is a little more uniform, I think, and "condensed" means the sweetened condensed milk.
I can remember when the can of Carnation said "condensed milk" on the label.

 
Spoken like someone who did WW in 19waybackwhen. I have whipped frozen

fat-free evaporated milk to use in place of heavy whipped cream.

This is what desperation for normal thighs tastes like.

 
I used Carnation Evporated milk. I think the Condensed milk would be too sweet

because of the sugar added to the pineapple. It is delicious the way it is, but the recipe is so confusing. I hate giving it out to people (and many have asked) because of that.

I whipped the Evap. milk to the soft peak stage, and the texture of the dish is great. I use it as a salad by putting butter lettuce leaves in a beautiful glass dish, they scooping out the fluff with an ice cream scoop. For dessert, I put it on a small plate, top with a dollop of whip cream, and put a tiny skewer loaded with a chunk of fresh pineapple, and one maraschino cherry...so pretty.

 
No it isn't sweetened condensed milk--it is evaporated. 50 years ago they used these

terms interchangeably for "evaporated" milk (and still use "condensed" in Britain, I think). You can't whip sweetened condensed milk in any case, IMO.

 
I agree the recipe needs to be rewritten, but that is not my strong suit. Someone else? Happy to

edit the original when it is revised.

The method could be improved. Here's what I would do.

1. Freeze the Carnation Evaporated Milk for 2 1/2 hours.

2. Bring the cream cheese to room temp.

3. While the evaporated milk is freezing, make the pineapple/sugar/jello mixture and chill.

4. When the evaporated milk is ready and the pineapple mixture is chilled, whip the cream cheese.

5. Blend the cream cheese, vanilla, and pineapple mixture.

6. Whip the evaporated milk until fluffy (soft peak or slightly beyond, depending on how frozen your milk was.)

7. Blend together the whipped evaporated milk and the cream cheese/pineapple mixture.

8. Pour into your pan, and chill.

(Personally, I think this dish would be awesome for baby showers. I'd love it topped with raspberries.)

 
Ah, so it does have cream cheese in it? The original post did not call for it.

I've been making it all this time without it and we love, love it, as is. Will have to try it. I love the fact that it is so delicate, mild and airy. Will the cream cheese make it more dense?

 
The recipe that Traca posted calls for 8 oz of cream cheese - is that the one you are using?

Yes, cream cheese would make the final product more dense.

 
That recipe makes "sense" to me because it says to whip the cream cheese and milk

together until "fluffY" ( the cream cheese would give it body)--and doesn't call for whipping the evaporated milk by itself, which is how I read the other recipe (but could be wrong).

 
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