| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| Pickled pineapple: | ||
| 200 | g | Pineapple — cubed |
| 1 | l | Water |
| 300 | g | Sugar |
| 120 | g | Pink peppercorns |
| Meringue: | ||
| 100 | g | Slivered almonds lightly |
| Toasted and chopped | ||
| 50 | g | Candied orange peel |
| 30 | ml | Kirsch |
| 5 | Egg whites | |
| 100 | g | Sugar |
| 240 | ml | Double (heavy) cream |
| Whipped | ||
| Raspberry sauce: | ||
| 230 | g | Raspberries fresh or frozen |
| 100 | g | Sugar |
| Chocolate spires: | ||
| 200 | g | Semi-sweet chocolate |
INSTRUCTIONS
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. Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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