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Pineapple Chantilly

creative.chef's picture
Ingredients
  Fresh pineapples 2
  Icing sugar 2 Ounce (Confectioner's, About 50 G Or 0.5 Cup)
  Kirsch 2 Tablespoon (About 30 Milliliter)
  Double cream 1 Pint (Use Heavy Variety, About 550 Milliliter Or 2.5 Cups)
Directions

1 Cut the tops off the pineapples and remove the flesh whole.
Reserve the shells.
Core the pineapples and cut 8 rings, 1 cm {1/2 in) thick, for decoration.
Chop the rest and place in a bowl.
Sprinkle with icing (confectioners') sugar and leave to macerate for 2 hours'.
2 Stir the kirsch into the cream.
Reserve 60ml (2floz) {1/4 cup) of cream and carefully blend the rest with the pineapple.
Pile the mixture back into the shells and chill.
Arrange the pineapples on a serving plate, surrounded by the pineapple rings.
Dot each ring with a little of the reserved cream and serve.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
8

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