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Pineapple And Raspberry Cream

21st.Century.Chef's picture
Ingredients
  Pineapples 2 Small
  Whipping cream 1 1⁄4 Cup (20 tbs)
  Sugar 2 Tablespoon (Adjust Quantity As Per Taste)
  Raspberries 1 1⁄2 Cup (24 tbs), thawed and well drained if frozen
  Kirsch/Light rum 1 Tablespoon
  Coarsely crushed peanut brittle 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Cut the pineapples in half and leave the crown as such to prepare pineapple shells.
2) Cut large pineapple pieces into small ones and remove the central tough, woody core.
3) Place a nylon strainer over a bowl and drain the pineapple pieces in it.

MAKING
4) Whisk the cream with the sugar until they stay upright.
5) Gently crush the raspberries and mix into the cream saving some of the raspberries for decoration.
6) Reserve some pineapple pieces, and then add the rest into the cream mixture with the kirsch.
7) Take a plastic container and put the mixture into it.
8) Wrap this and refrigerate for 30 minutes.
9) Arrange the dessert by first mixing half of the crushed peanut brittle into the cream mixture.
10) Add more sugar to this if required.
11) Pour this mixture into the pineapple shells.

SERVING
12) Serve immediately after decorating with the reserved fruit and crushed peanut brittle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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