Food

bitter in 7 desserts

Pineapple cup with white chocolate | Picture: Kitchen information

Picture: Kitchen information

you candies with pineapple promise an explosion of flavors within the mouth. With a beneficiant quantity of sugar and items of fruit, these dessert concepts are positive to please.

Separate the substances and prepare to take pleasure in this number of sweets with this aromatic fruit. Pineapple can be nice for digestion – no marvel it’s broadly served in eating places.

Pineapple cup with white chocolate

Pineapple cup with white chocolate |  Photo: Kitchen guide

Pineapple cup with white chocolate | Picture: Kitchen information

Picture: Kitchen information

Time: 1h (+3h within the fridge)

Efficiency: 8 servings

Problem: easy

Elements

  • 500 g chopped white chocolate
  • 2 cans of bitter cream
  • 2 cans pineapple in syrup, chopped and drained (800 g)

crumbs

  • 1 cup Brazil nuts (chopped)
  • 1/2 pack of chocolate flavored cornflour cookies (100 g)

Preparation Mode

Soften chocolate in double boiler. Add the cream and blend. Add the pineapple and blend gently.

In a blender, beat the chestnuts after which the biscuit, mixing till a crumb is fashioned.

In separate bowls, alternate layers of pineapple cream and chocolate crumbs.

Refrigerate 3 hours earlier than serving.

Dutch Pie With Pineapple

Dutch Pie With Pineapple |  Photo: Kitchen guide

Dutch Pie With Pineapple | Picture: Kitchen information

Picture: Kitchen information

Time: 40min (+2h within the fridge)

Efficiency: 12 servings

Problem: easy

Elements

  • 120 g unsalted margarine
  • 2 cups (tea) sugar
  • 4 tablespoons condensed milk
  • 1 and three/4 cup (tea) whey-free cream
  • 1 teaspoon vanilla essence
  • 2 cups pineapple (chopped)
  • 1 cup of (tea) water
  • Margarine and sugar for greasing
  • 1 pack of cornstarch cookies (200g)
  • 1 packet of biscuits coated with milk chocolate (130g)

Roof

  • 200 g semi-sweet chocolate
  • 1 tablespoon (dessert) margarine
  • 1 cup cream (milk)

Preparation Mode

Beat the margarine with half the sugar within the mixer till nearly white cream. Add the condensed milk and proceed beating. Add the cream and vanilla essence and blend effectively.

Cook dinner the pineapple, water and remaining sugar in a saucepan over medium warmth to a syrupy consistency. Combine within the margarine cream. Grease a 26 cm diameter springform pan with margarine and sprinkle with sugar. Alternate layers of cornstarch and cream and end with cream.

For the topping, soften the chocolate in a bain-marie, combine the margarine and cream, divide over the cream and put within the fridge for two hours. Unmould, place the chocolate chip cookies across the cake with the chocolate aspect out and serve.

pineapple pancake

Pancake for breakfast |  Photo: Kitchen guide

Pancake for breakfast | Picture: Kitchen information

Picture: Kitchen information

Time: 1h (+15min relaxation)

Efficiency: 12 servings

Problem: easy

Elements

  • 1 cup (tea) wheat flour
  • 2 tablespoons cornstarch
  • 1 cup of (tea) milk
  • 2 eggs
  • 1 teaspoon salt
  • margarine for brushing

filling

  • 1 glass of contemporary cream (500ml)
  • 1 tablespoon sugar
  • 10 slices pineapple in syrup, finely chopped

Preparation Mode

Place the flour, cornstarch, milk, eggs, salt in blender and beat till uniform. Flip it off and let it relaxation for quarter-hour. Warmth a non-stick frying pan over medium warmth and brush with a bit margarine. Place an quantity of dough that covers the entire pan, but it surely’s a skinny layer, and let it brown on either side. Take away and repeat till you run out of dough. For the filling, beat the whipping cream within the mixer to a whipped cream. Add the sugar and beat to combine. Fill the dough with pineapple, whipped cream and fold right into a fan. Garnish with mint leaves earlier than serving, if desired.

Pineapple Cheesecake

Pineapple Cheesecake |  Photo: Kitchen guide

Pineapple Cheesecake | Picture: Kitchen information

Picture: Kitchen information

Time: 1h (+2h within the fridge)

Efficiency: 8 servings

Problem: easy

Elements

  • 1 pack of cornstarch cookies (180g)
  • 3 tablespoons butter, cubed

filling

  • 1 packet of unscented gelatin powder
  • 1/2 cup (tea) milk
  • 2 cups ricotta (mashed)
  • 1 can of condensed milk
  • 1 can of bitter cream (300g)

Roof

  • 2 cups pineapple (chopped)
  • 2 tablespoons honey
  • 2 tablespoons sugar

Preparation Mode

First, crush the biscuit within the blender utilizing the heart beat button and pour it right into a bowl. Then add the butter and work together with your fingertips till you get a crumbly texture. Then line the underside of a giant pan with detachable rim, press together with your fingers and switch to the medium oven, preheated, for quarter-hour or till golden brown. Then take away from oven and let cool. For the filling, sprinkle the gelatin over the milk in a pan over a low warmth and depart to infuse for five minutes.

Dissolve with out boiling. Take away from the warmth and beat the blender with the ricotta, condensed milk and cream till clean. Then pour it into the mould and clean it out with a spatula. Refrigerate for two hours or till agency. For the topping, place the pineapple, honey and sugar in a saucepan over medium warmth.

Then cook dinner for 10 minutes on low warmth, stirring sometimes. Take away from warmth and let cool. Lastly, take away the cake from the fridge, unmould and drizzle with the syrup. Serve instantly.

Pineapple sweets: a bitter contact in 7 desserts

Coconut manjar with pineapple

Coconut Manjar With Pineapple |  Photo: Kitchen guide

Coconut Manjar With Pineapple | Picture: Kitchen information

Picture: Kitchen information

Time: 1h (+2h within the fridge)

Efficiency: 8 servings

Problem: easy

Elements

  • 7 tablespoons cornstarch
  • 3 and 1/2 cups milk (tea)
  • 1 can of condensed milk
  • 1 glass of coconut milk (200 ml)
  • 1 cup(s) shredded coconut
  • 3/4 cup (tea) sugar
  • 1 cup chopped pineapple in syrup

Syrup

  • 1/3 cup (tea) sugar
  • 1/2 cup (tea) water
  • 1/2 cup (tea) corn glucose
  • 1 cup chopped pineapple in syrup

Preparation Mode

Dissolve the cornflour within the milk in a saucepan over a low warmth, add the condensed milk, coconut milk, grated coconut, sugar and stir till it thickens.

Take away from the warmth and add the pineapple. Pour right into a moistened giant gap within the heart. Place within the fridge for two hours.

For the syrup, in a saucepan over medium warmth, place the sugar, water and glucose and blend till calmly golden. Add the pineapple, stir and switch off the warmth. Let cool.

Take away the manjar from the fridge, unmould and pour over the cooled syrup. Serve instantly.

Pineapple cake with condensed milk

Pineapple cake with condensed milk |  Photo: Kitchen guide

Pineapple cake with condensed milk | Picture: Kitchen information

Picture: Kitchen information

Time: 1h30 (+2h within the fridge)

Efficiency: 14 servings

Problem: easy

Elements

  • 4 eggs (white and yolk separated)
  • 2 cups (tea) sugar
  • 2/3 cup (tea) oil
  • 2 cups flour (wheat)
  • 1 cup concentrated pineapple juice
  • 1 tablespoon baking powder
  • Pineapple in syrup, minimize into items to brighten
  • 1 cup diced pineapple in syrup (reserve the syrup)
  • Margarine and wheat flour to grease
  • Grated coconut for sprinkling

filling

  • 1 can of condensed milk
  • 2 gems
  • 1 tablespoon butter

Syrup

  • 1/2 cup pineapple syrup
  • 1/2 cup concentrated pineapple juice

Preparation Mode

For the dough, beat the yolks with the sugar within the mixer for five minutes or till doubled in quantity. Add the oil and beat till clean. Add the sifted flour alternately with the juice. Add the yeast, pineapple and crushed egg whites and blend gently with a spoon. Pour right into a greased and floured 25 x 35 cm rectangular baking dish and bake in a preheated medium oven for 40 minutes or till a toothpick inserted within the heart comes out clear. Let cool and unmould.

For the filling, in a saucepan, place the condensed milk, yolks and butter over medium warmth and stir till it separates from the underside of the pan. Minimize the cake in half with a bread knife or string and divide the filling over it. Cowl with the dough and minimize into squares. Dissolve the pineapple syrup within the juice in a deep bowl. Shortly dip the cake within the syrup and wrap one by one in aluminum foil and refrigerate for two hours.

Garnish with grated coconut and unfold the pineapple in syrup.

Pineapple gelatin pavé

Pineapple gelatin pavé |  Photo: Kitchen guide

Pineapple gelatin pavé | Picture: Kitchen information

Picture: Kitchen information

Time: 20min (+3h30 within the fridge)

Efficiency: 6 servings

Problem: easy

Elements

  • 2 cans condensed milk
  • 1 can of whey-free cream
  • 1 field pineapple flavored gelatin powder
  • 1 cup (tea) of scorching water
  • 2 sliced ​​pineapple flavored truffles
  • 1 can pineapple in syrup (preserve the syrup)
  • 3 tablespoons chopped mint
  • Pineapple slices and mint leaves for garnish

Preparation Mode

Beat the condensed milk with the cream within the blender till creamy. Combine pineapple gelatin with scorching water till dissolved. Add to the blender cream and beat 1 minute extra.

Pour right into a bowl and refrigerate for half-hour. Layer the pineapple cream in a medium heatproof layer, the cake moistened with the reserved syrup and the pineapple combined with the chopped mint, ending in cream. Place within the fridge for 3 hours. Garnish with pineapple chunks and mint leaves.

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