Pineapple with almond cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Bring milk, almonds and sugar to the boil in a pot. Remove from the heat, allow to cool slightly and dissolve the squeezed gelatine in the milk while stirring. Let almond milk cool down until it starts to gel.

2. 2

   Whip the cream until stiff and carefully fold into the almond cream. Fill the cream into dessert rings (approx. 5 cm Ø), smooth it down and put it in a cool place for approx. 4 hours. Peel and quarter the pineapple and remove the stalk.

3. 3

   Cut quarters into fine slices. Cut the vanilla pod lengthwise and scrape out the pulp. Place pineapple, vanilla pulp and rum in a deep plate and marinate for about 30 minutes.

4. 4

   Knead the flour, salt, butter, icing sugar and egg yolks into a smooth dough. Wrap dough in cling film and chill for approx. 30 minutes.

5. 5

   Roll out the dough on a floured work surface until it is about 3 mm thin and cut out circles (about 5 cm Ø). Place circles on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

6. 6

   manufacturer) bake for about 8 minutes.

7. 7

   Remove dough circles from the oven and let them cool down. Use a knife to remove the almond cream from the edge and turn over onto the circles. Cover each circle with 3 pineapple slices. Add the remaining pineapple slices.

Nutrition Facts

KCAL
410 kcal

CARBS
36 g

FATS
26 g

PROTEINS
6 g