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Pineapple Cream

creative.chef's picture
  Milk 8 Ounce (About 225 Milliliter Or 1 Cup)
  Vanilla essence 1 Teaspoon (About 5 Milliliter)
  Plain flour 1 Ounce (About 25 Grams Or 1/4 Cup)
  Icing sugar 2 Ounce (Also Called Confectioner's, About 50 Grams Or 0.5 Cup)
  Egg yolks 3
  Powdered gelatin 2 Tablespoon (About 30 Milliliter)
  Kirsch 2 Tablespoon (About 30 Milliliter)
  Canned chopped pineapple 3 Ounce (About 75 Grams)
  Double cream 8 Ounce, whipped (Heavy Variety, About 225 Milliliter Or 1 Cup)
  Pineapple pieces 2
  Glace cherries angelica 1⁄4 Cup (4 tbs)

1 In a small saucepan, gently heat the milk and vanilla essence to just below boiling point.
In a bowl, mix the flour and sugar and beat in the egg yolks until throughly blended.
Pour the milk gradually into the flour mixture, stirring constantly until smootly.
2 Soften the gelatine in 50 ml (2 oz) (1/4 cup) of warm water arid stir it into the custard cream.
Leave to become lukewarm.
Add the kirsch and mix well.
Chill until partially set and then fold in the pineapple.
3 Whip the cream until it forms stiff peaks and fold it into the pineapple mixture.
Turn the pineapple mixture into a 1.5 litre (21/2 pint) (6 cup) mould and chill in the refrigerator until well set.
4 Unmould the cream and decorate with the pineapple, cherries and angelica.
Serve at once.

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Pineapple Cream Recipe