Ingredients Jump to Instructions ↓

  1. 200 Pineapple - cubed

  2. 1 Water

  3. 300 Sugar

  4. 120 Pink peppercorns Meringue

  5. 100 Slivered almonds lightly Toasted and chopped

  6. 50 Candied orange peel

  7. 30 Kirsch

  8. 5 Egg whites

  9. 100 Sugar

  10. 240 Double - (heavy) cream whipped Raspberry Sauce

  11. 230 Raspberries fresh or frozen

  12. 100 Sugar Chocolate Spires

  13. 200 Semi-sweet chocolate

Instructions Jump to Ingredients ↑

  1. Recipe 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.


Send feedback