| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Pineapple; (cored, skinned and |
|
|
; chopped) |
| 100 |
g |
Unsalted Butter |
| 175 |
g |
Caster Sugar |
| 45 |
ml |
Brandy |
| 250 |
g |
Filo Pastry |
| 200 |
ml |
Whipping Cream |
| 2 |
tb |
Icing Sugar |
| 75 |
ml |
Rum |
INSTRUCTIONS
TOPPING
1. Melt 60g butter in a frying pan, add the pineapple brandy and half the
sugar cook until tender about 5 to 6 minutes.
2. Preheat the oven at 200ºc / 400ºc / Gas Mark 6. Melt the remaining
butter and spread a little over the base of a 23cm loose bottomed flan
ring.
3. Lay one sheet of filo in the ring. Then brush with butter, repeat this
twice.
4. Spoon the pineapple onto the base and fold in the corner. Butter and
layer the remaining sheet. Gently scrunch them and place on top.
5. Sprinkle the remaining sugar over the top and bake for 20 minutes. Then
reduce the temperature to 180ºc / 350ºf / Gas Mark 4 and bake for 20
minutes.
6. Whip the cream until it starts to hold its shape, then add the icing
sugar and rum. Remove the croustarde from the oven. Cut into wedges and
serve with the Rum Flavoured Cream.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.
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