Piña Colada Parfait

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Drain pineapple rings and cut into small pieces except for 1 ring. Puree the pineapple pieces with a cutting stick. Add lemon juice, vanilla sugar and rum and mix. Cut remaining pineapple ring into small pieces. Separate the eggs.

2. 2

   Beat the egg whites until stiff, while letting the sugar trickle in. Add egg yolk and stir in. Mix mascarpone and coconut flakes. Stir the pineapple puree into the mascarpone mixture. Add beaten egg whites and pieces of pineapple, except for 8 pieces for decoration, and fold in evenly. Cut out 4 strips (32x10cm) from parchment paper. Place one strip around each souffle dish (approx. 9 cm Ø, 150 ml content) and fix it so that the paper protrudes approx. 5 cm beyond the edge of the dish. Pour in the mixture and let it freeze in the freezer for about 4 hours. Remove parchment paper and smooth the parfait edge with a knife.

3. 3

   Add beaten egg whites and pieces of pineapple, except for 8 pieces for decoration, and fold in evenly. Cut out 4 strips (32x10cm) from parchment paper. Place one strip around each souffle dish (approx. 9 cm Ø, 150 ml content) and fix it so that the paper protrudes approx. 5 cm beyond the edge of the dish. Pour in the mixture and let it freeze in the freezer for about 4 hours. Remove parchment paper and smooth the parfait edge with a knife. Serve with remaining pineapple pieces and possibly decorated with pineapple slices and coconut chips

Nutrition Facts

KCAL
510 kcal

CARBS
35 g

FATS
34 g

PROTEINS
9 g