Queensland "pickled" Pineapple Meringue With Raspberry Sa Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Pickled pineapple:,
30 milliliter: Kirsch,
200 gram: Pineapple, cubed
5: Egg whites,
1 liter: Water,
100 gram: Sugar,
300 gram: Sugar,
240 milliliter: Double, (heavy) cream whipped
120 gram: Pink peppercorns,
Raspberry sauce:,
Meringue:,
230 gram: Raspberries fresh or frozen,
100 gram: Slivered almonds lightly,
100 gram: Sugar,
Toasted and chopped,
Chocolate spires:,
50 gram: Candied orange peel,
200 gram: Semi-sweet chocolate,
Directions:
To prepare pickled pineapple: place ingredients in a saucepan and
bring to a boil. When mixture boils, remove from heat and cool at
room temperature. Repeat procedure 4 times. Drain and chop the
pineapple; set aside for meringue. Discard cooking liquid. To
prepare the meringue: mix the chopped pineapple, almonds, orange peel
Beat egg whites until soft peaks form; gradually add sugar and
continue beating until very stiff. Fold whipped cream into beaten egg
whites, then fold in the pineapple mixture. Spread mixture on a tray
20x35cm and freeze overnight. To prepare the raspberry sauce: place
raspberries and sugar in a saucepan and bring to a boil. Lower heat
and simmer 12 mins. Strain through a fine sieve. To prepare the
chocolate spires: melt chocolate in a double boiler. Thinly spread
melted chocolate on greased surface, such as a cookie sheet, Chill
chocolate until hard. Carefully cut out spire shapes, using a hot
knife. Set aside. To assemble and serve: cut the frozen meringue
into 7.5cm circles, using a biscuit cutter. Place on individual
plates and arrange 3 chocolate spires on top. Typed for you by
Sherree Johansson.
Source from luhu.jp
bring to a boil. When mixture boils, remove from heat and cool at
room temperature. Repeat procedure 4 times. Drain and chop the
pineapple; set aside for meringue. Discard cooking liquid. To
prepare the meringue: mix the chopped pineapple, almonds, orange peel
Beat egg whites until soft peaks form; gradually add sugar and
continue beating until very stiff. Fold whipped cream into beaten egg
whites, then fold in the pineapple mixture. Spread mixture on a tray
20x35cm and freeze overnight. To prepare the raspberry sauce: place
raspberries and sugar in a saucepan and bring to a boil. Lower heat
and simmer 12 mins. Strain through a fine sieve. To prepare the
chocolate spires: melt chocolate in a double boiler. Thinly spread
melted chocolate on greased surface, such as a cookie sheet, Chill
chocolate until hard. Carefully cut out spire shapes, using a hot
knife. Set aside. To assemble and serve: cut the frozen meringue
into 7.5cm circles, using a biscuit cutter. Place on individual
plates and arrange 3 chocolate spires on top. Typed for you by
Sherree Johansson.
Source from luhu.jp
Tags
Desserts