bitter in 7 desserts

Pineapple Cup with White Chocolate | Photograph: kitchen information

Photograph: kitchen information

Os Candies with pineapple promise a style explosion on the palate. With a beneficiant quantity of sugar and fruit chunks, these dessert concepts are certain to please.

Separate the components and prepare to take pleasure in this number of sweets with this aromatic fruit. Pineapple can also be good for digestion — no marvel it is a staple in eating places.

Pineapple cup with white chocolate

Pineapple Cup with White Chocolate |  Photo: kitchen guide

Pineapple Cup with White Chocolate | Photograph: kitchen information

Photograph: kitchen information

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

Perfomance: 8 servings

Problem: simple

components

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

crumbs

  • 1 cup Brazil nuts (chopped)
  • 1/2 pack chocolate flavored cornstarch biscuits (100g)

preparation mode

Soften the chocolate in a water tub. Add the cream and stir. Add pineapple and blend gently.

Within the blender, beat the chestnuts after which the biscuit, combine till a crumb varieties.

Layer alternating layers of pineapple cream and chocolate crumbs in particular person bowls.

Chill 3 hours earlier than serving.

Dutch cake with pineapple

Dutch cake with pineapple |  Photo: kitchen guide

Dutch cake with pineapple | Photograph: kitchen information

Photograph: kitchen information

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

Perfomance: 12 servings

Problem: simple

components

  • 120g unsalted margarine
  • 2 cups (tea) sugar
  • 4 tablespoons condensed milk
  • 1 3/4 cup (tea) cream with out whey
  • 1 teaspoon vanilla essence
  • 2 cups pineapple (chopped)
  • 1 cup (tea) water
  • Margarine and sugar for greasing
  • 1 packet of cornstarch biscuits (200g)
  • 1 pack of biscuits coated with milk chocolate (130g)

roof

  • 200 g darkish chocolate
  • 1 tablespoon (dessert) margarine
  • 1 cup cream (milk)

preparation mode

Beat the margarine with half the sugar in a mixer till you get an nearly white cream. Add the condensed milk and proceed beating. Add the cream and vanilla essence and blend effectively.

In a saucepan, cut back the pineapple, water, and remaining sugar to a syrupy consistency over medium-high warmth. Stir in margarine cream. Grease a 26 cm springform pan with margarine and sprinkle with sugar. Alternate layers of cornstarch and cream, ending with cream.

For the topping, soften the chocolate in a water tub, stir within the margarine and cream, unfold over the cream and chill for two hours. Take away from the mildew, place the chocolate biscuits across the cake, chocolate aspect out, and serve.

Pineapple Pancakes

Pancakes for breakfast |  Photo: kitchen guide

Pancakes for breakfast | Photograph: kitchen information

Photograph: kitchen information

Tempo: 1h (+15min break)

Perfomance: 12 servings

Problem: simple

components

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

filling

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

preparation mode

Place flour, cornstarch, milk, eggs, salt in mixer and beat till easy. Flip it off and let it sit for quarter-hour. Warmth a coated pan over medium warmth and brush with some margarine. Put sufficient batter to cowl all the pan, but it surely’s a skinny layer, and let it brown on each side. Take away and repeat till batter is used up. For the filling, beat the cream in a mixer till a whipped cream varieties. Add the sugar and beat to combine. Fill the dough with pineapple and 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 | Photograph: kitchen information

Photograph: kitchen information

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

Perfomance: 8 servings

Problem: simple

components

  • 1 packet of cornstarch biscuits (180g)
  • 3 tablespoons butter, diced

filling

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

roof

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

preparation mode

First, crush the biscuit within the blender with the heartbeat button and place in a bowl. Then add the butter and work together with your fingertips till you get a crumb-like texture. Then line the underside of a giant skillet with a detachable rim, press down together with your arms and place within the preheated medium oven for quarter-hour or till golden brown. Then take away from the oven and let cool. For the filling, sprinkle the gelatine over the milk in a pan over low warmth and depart to swell for five minutes.

Dissolve with out letting it boil. Take away from the warmth and beat the mixer with the ricotta, condensed milk and heavy cream till easy. Then pour into the mildew and easy out with a spatula. Place within the fridge for two hours or till set. For the topping, in a skillet over medium-high warmth, add the pineapple, honey, and sugar.

Then simmer for 10 minutes over low warmth, stirring often. Take it from the range and let it cool off. Lastly, take the cake out of the fridge, take away it from the mildew and drizzle with the syrup. Serve instantly.

Pineapple Sweet: a bitter observe in 7 desserts

Coconut manjar with pineapple

Coconut manjar with pineapple |  Photo: kitchen guide

Coconut manjar with pineapple | Photograph: kitchen information

Photograph: kitchen information

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

Perfomance: 8 servings

Problem: simple

components

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

Sizzling

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

preparation mode

In a skillet over low warmth, dissolve the cornstarch within the milk, add the condensed milk, coconut milk, grated coconut, and sugar and stir till thickened.

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

For the syrup, in a saucepan over medium-high warmth, add the sugar, water, and glucose and blend till frivolously golden. Add the pineapple, stir and switch off the warmth. Let calm down.

Take the Manjar out of the fridge, unmold and canopy with the cooled syrup. Serve instantly.

Pineapple cake with condensed milk

Pineapple cake with condensed milk |  Photo: kitchen guide

Pineapple cake with condensed milk | Photograph: kitchen information

Photograph: kitchen information

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

Perfomance: 14 servings

Problem: simple

components

  • 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, chopped to embellish
  • 1 cup diced pineapple in syrup (save the syrup)
  • Margarine and wheat flour for greasing
  • Desiccated coconut for sprinkling

filling

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

Sizzling

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

preparation mode

For the batter, beat the egg yolks with the sugar in a mixer for five minutes or till doubled in quantity. Add the oil and beat till easy. 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 25cm x 35cm rectangular baking dish and bake in a preheated oven on medium-high for 40 minutes, or till a toothpick inserted within the middle comes out clear. Permit to chill and take away from the mildew.

For the filling, place the condensed milk, egg yolks, and butter in a skillet over medium-high warmth, stirring till it pulls away from the underside of the pan. Utilizing a bread knife or string, reduce the cake in half and unfold the filling on prime. Cowl with the dough and reduce into squares. Dissolve the pineapple syrup within the juice in a deep bowl. Rapidly dip the cake into the syrup and wrap individually in aluminum foil and refrigerate for two hours.

Embellish with grated coconut and unfold the pineapple within the syrup.

Pineapple gelatine pavé

Pineapple gelatine pavé |  Photo: kitchen guide

Pineapple gelatine pavé | Photograph: kitchen information

Photograph: kitchen information

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

Perfomance: 6 servings

Problem: simple

components

  • 2 cans of condensed milk
  • 1 can of cream with out whey
  • 1 packet of pineapple flavored gelatin powder
  • 1 cup (tea) of scorching water
  • 2 sliced ​​pineapple flavored desserts
  • 1 can chopped pineapple in syrup (save the syrup)
  • 3 tablespoons chopped mint
  • Pineapple slices and mint leaves for garnish

preparation mode

In a blender, whip the condensed milk with the heavy cream till easy. Combine pineapple gelatine with scorching water till dissolved. Add to the blender cream and beat for an extra 1 minute.

Pour right into a bowl and place within the fridge for half-hour. In a medium-high oven, make layers of the pineapple cream, the cake moistened with the reserved syrup, and the pineapple blended with the chopped mint till creamy. Place within the fridge for 3 hours. Garnish with pineapple items and mint leaves.

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