Pineapple-cherry-coconut layered dish

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Pour the cherries onto a sieve, drain and collect the juice. Stir cornflour with a little cherry juice until smooth. Boil up the rest of the cherry juice, 60 g sugar, 5 tablespoons rum and lemon peel. Stir in cornflour and boil again for another 1 minute. Remove the lemon peel, fold the cherries into the hot sauce and allow to cool.

2. 2

   In the meantime, drain the pineapple and collect the juice. Cut 1 pineapple ring into very fine pieces, quarter the remaining rings. Drizzle pineapple with the rest of the rum and leave to stand. Roast the grated coconut in a pan without fat, take it out immediately and let it cool down. Whip cream until stiff. Cream quark, remaining sugar, vanillin sugar and 200-250 ml pineapple juice. Fold in cream. Layer the quark cream, cooled cherry compote and pineapple quarters in a large glass bowl. Pour a little cherry compote on the last layer of cream and sprinkle with the fine pineapple pieces and coconut shavings.

3. 3

   Cream quark, remaining sugar, vanillin sugar and 200-250 ml pineapple juice. Fold in cream. Layer the quark cream, cooled cherry compote and pineapple quarters in a large glass bowl. Pour a little cherry compote on the last layer of cream and sprinkle with the fine pineapple pieces and coconut shavings. Keep cool until serving. Serve decorated with melissa

4. 4

   Per portion (with 10 persons) approx. 2100 kJ/ 500 kcal. E 16 g, F 18 g, KH 63 g

Nutrition Facts

KCAL
500 kcal

CARBS
63 g

FATS
18 g

PROTEINS
16 g