bitter in 7 desserts

Cup of pineapple with white chocolate | Picture: Kitchen information

Picture: Kitchen information

Working Techniques sweets with pineapple promise an explosion of flavors within the sky. These desserts with a whole lot of sugar and items of fruit are positive to please.

Separate the elements and prepare to get pleasure from this number of sweets with this aromatic fruit. Pineapple can also be nice for digestion – no surprise it is extensively served in eating places.

Cup of pineapple with white chocolate

Cup of pineapple with white chocolate |  Photo: Kitchen guide

Cup of pineapple with white chocolate | Picture: Kitchen information

Picture: Kitchen information

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

Efficiency: 8 servings

Complexity: mild

Elements

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

crumbs

  • 1 cup Brazil nuts (chopped)
  • 1/2 pack Chocolate Flavored Cornstarch Cookies (100g)

Preparation mode

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

In a blender, beat the chestnuts, after which the biscuit, combine till crumbs kind.

In separate bowls, alternate layers of pineapple cream and chocolate chips.

Refrigerate for 3 hours earlier than serving.

Dutch Pineapple Pie

Dutch Pineapple Pie |  Photo: Kitchen guide

Dutch Pineapple Pie | Picture: Kitchen information

Picture: Kitchen information

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

Efficiency: 12 servings

Complexity: mild

Elements

  • 120 g unsalted margarine
  • 2 cups (tea) sugar
  • 4 tablespoons condensed milk
  • 1 and three/4 cups (tea) whey-free cream
  • 1 teaspoon vanilla essence
  • 2 cups pineapples (chopped)
  • 1 glass (tea) of water
  • Margarine and sugar for brushing
  • 1 pack of corn starch cookies (200 g)
  • 1 pack of milk chocolate coated biscuits (130 g)

Roof

  • 200 g semi-sweet chocolate
  • 1 tablespoon (dessert) margarine
  • 1 cup cream (milk)

Preparation mode

In a mixer, beat margarine with half the sugar till an nearly white cream is obtained. Add condensed milk and proceed beating. Add cream and vanilla essence and blend nicely.

In a saucepan, prepare dinner the pineapple, water, and remaining sugar over medium warmth till they flip right into a syrupy consistency. Stir in margarine cream. Grease a springform pan with a diameter of 26 cm with margarine and sprinkle with sugar. Alternate layers of cornstarch and cream, ending with cream.

For glaze, soften chocolate in a water bathtub, combine margarine and cream, unfold over cream and refrigerate for two hours. Take away the mould, place the chocolate chip cookies across the cake with the chocolate aspect out and serve.

pineapple pancake

Pancakes for breakfast |  Photo: Kitchen guide

Pancakes for breakfast | Picture: Kitchen information

Picture: Kitchen information

Tempo: 1h (+15min break)

Efficiency: 12 servings

Complexity: mild

Elements

  • 1 cup (tea) wheat flour
  • 2 tablespoons cornstarch
  • 1 cup (tea) milk
  • 2 eggs
  • 1 teaspoon salt
  • margarine for greasing

filling

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

Preparation mode

Place flour, corn starch, milk, eggs, salt right into a blender and beat till easy. Flip off and let sit for quarter-hour. Warmth a nonstick skillet over medium warmth and brush with a bit of margarine. Put an quantity of dough that covers the complete pan, however in a skinny layer, and let it brown on each side. Take away and repeat till dough runs out. For the filling, beat the cream with a mixer till whipped cream varieties. Add sugar and beat to combine. Stuff the dough with pineapple, whipped cream and fan out. Garnish with mint leaves earlier than serving if desired.

Pineapple Cheesecake

Pineapple cheesecake |  Photo: Kitchen guide

Pineapple cheesecake | Picture: Kitchen information

Picture: Kitchen information

Tempo: 1h (+2h refrigerated)

Efficiency: 8 servings

Complexity: mild

Elements

  • 1 pack of corn starch cookies (180 g)
  • 3 tablespoons butter, diced

filling

  • 1 pack unflavored gelatin powder
  • 1/2 cup (tea) milk
  • 2 cups ricotta (mashed)
  • 1 can of condensed milk
  • 1 can of bitter cream (300 g)

Roof

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

Preparation mode

First, grind the biscuit in a blender utilizing the impulse key and pour right into a bowl. Then add the butter and work along with your fingertips till you get a crumb-like texture. Then line the underside of the massive detachable rim pan along with your arms, and place it within the preheated oven for quarter-hour or till golden brown. Then take away from oven and let cool. For the filling, in a saucepan over low warmth, pour the gelatin into the milk and let it swell for five minutes.

Dissolve with out letting it boil. Take away from warmth and mix with ricotta, condensed milk and cream till easy. Then pour into the mould and easy with a spatula. Refrigerate for two hours or till agency. For the filling, place the pineapple, honey and sugar in a saucepan over medium warmth.

Then prepare dinner for 10 minutes over low warmth, stirring sometimes. Take away from warmth and let cool. Lastly, take the cake out of the fridge, take away from the mould and drizzle with syrup. Serve instantly.

Pineapple sweets: sourness in 7 desserts

Coconut manjar with pineapple

Coconut manjar with pineapple |  Photo: Kitchen guide

Coconut manjar with pineapple | Picture: Kitchen information

Picture: Kitchen information

Tempo: 1h (+2h refrigerated)

Efficiency: 8 servings

Complexity: mild

Elements

  • 7 tablespoons cornstarch
  • 3 and 1/2 cups milk (tea)
  • 1 can of condensed milk
  • 1 cup coconut milk (200 ml)
  • 1 cup(s) grated coconut
  • 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 saucepan over low warmth, dissolve the corn starch within the milk, add the condensed milk, coconut milk, grated coconut, sugar and stir till thickened.

Take away from warmth and add pineapple. Pour into the moist massive gap within the center. Put within the fridge for two hours.

For the syrup, in a saucepan over medium warmth, place sugar, water, glucose and stir till mild golden. Add pineapple, stir and switch off the warmth. Let cool.

Take away the manjar from the fridge, take away from the mould and pour over the cooled syrup. Serve instantly.

Pineapple pie with condensed milk

Pineapple cake with condensed milk |  Photo: Kitchen guide

Pineapple cake with condensed milk | Picture: Kitchen information

Picture: Kitchen information

Tempo: 1:30 (+2 hours within the fridge)

Efficiency: 14 servings

Complexity: mild

Elements

  • 4 eggs (whites and yolks individually)
  • 2 cups (tea) sugar
  • 2/3 cup (tea) oil
  • 2 cups flour (wheat)
  • 1 cup pineapple juice focus
  • 1 tablespoon baking powder
  • Pineapple in syrup, sliced ​​for garnish
  • 1 cup diced pineapple in syrup (save syrup)
  • Margarine and wheat flour for brushing
  • Grated coconut for sprinkling

filling

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

Sizzling

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

Preparation mode

For the dough, beat egg yolks with sugar for five minutes or till doubled in quantity. Add oil and beat till easy. Pour within the sifted flour, alternating with the juice. Add yeast, pineapple and crushed egg whites and gently stir with a spoon. Pour into an oiled and floured 25 x 35 cm rectangular baking dish and bake in preheated oven for 40 minutes or till a toothpick inserted within the heart comes out clear. Let cool and unfold out.

For the filling, in a saucepan, carry the condensed milk, egg yolks and butter to medium warmth, stirring till it separates from the underside of the saucepan. Reduce the cake in half with a bread knife or twine and lay out the filling. Cowl with dough and lower into squares. Dissolve pineapple syrup in juice in a deep bowl. Shortly dip the truffles within the syrup, wrap one after the other in aluminum foil and refrigerate for two hours.

Garnish with shredded coconut and unfold pineapple in syrup.

Pineapple gelatin pavé

Gelatin pavé with pineapples |  Photo: Kitchen guide

Gelatin pavé with pineapples | Picture: Kitchen information

Picture: Kitchen information

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

Efficiency: 6 servings

Complexity: mild

Elements

  • 2 cans of condensed milk
  • 1 jar of whey-free cream
  • 1 pack pineapple flavored gelatin powder
  • 1 cup (tea) scorching water
  • 2 sliced ​​pineapple flavored truffles
  • 1 can chopped pineapple in syrup (save syrup)
  • 3 tablespoons chopped mint
  • Pineapple slices and mint leaves for garnish

Preparation mode

Beat the condensed milk with cream in a blender till creamy. Combine pineapple gelatin with scorching water till dissolved. Add cream to blender and beat for 1 minute extra.

Pour right into a bowl and refrigerate for half-hour. In a refractory medium, layer the pineapple cream, the cake moistened with the remaining syrup, and the pineapple combined with chopped mint to make a cream. We put within the fridge for 3 hours. Garnish with pineapple slices and mint leaves.

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