Crousuntilant d'ananas (Crisp pineapple layer)

Recipe from: 11/16/1994 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • CRISP PINEAPPLE
  • 1
    small fresh pineapple, peeled and cubed
  • 600
    ml
    water
  • 400
    g
    sugar
  • 1
    orange, peel
  • 1
    small pineapple, peeled and sliced into paper-thin rounds
  • CRÈME PATISSERIE
  • 250
    ml
    milk
  • 5
    ml
    orange peel
  • 3
    egg yolks
  • 50
    g
    sugar
  • 40
    g
    flour
  • 200
    ml
    cream
  • RED FRUIT COULIS
  • 400
    g
    red fruits (strawberries, raspberries or blackberries)
  • 250
    ml
    reserved sugar syrup
 

Method

 
Refrigerate fresh pineapple cubes and slices. To make crisp pineapple, first prepare sugar syrup. Bring water, sugar and orange peel to boil. Pour syrup over thinly sliced pineapple. Macerate for about 2 hours. Strain off syrup and reserve for red fruit coulis. Place pineapple slices on a sheet of baking paper and bake at 80 ºC for about 3 hours. To test if pineapple is ready, remove 1 slice and leave to cool; it should be very crisp and fragile once cooled. Remove from oven, cool slightly and peel off paper while still pliable. Pack dried pineapple into an airtight container with sheets of baking paper between layers to prevent sticking. Store at room temperature. CRÈME PATISSERIE: Bring milk and orange peel to boil. Beat egg yolks, sugar and flour together until smooth. Pour boiling milk over mixture, beating well. Pour back into saucepan, place over moderate heat and stir with a wooden spoon until thickened and just starting to bubble. Remove from stove and pour into a container. Cover with clingfilm and cool at room temperature. Fold in stiffly beaten cream and refrigerate. RED FRUIT COULIS: Purée fruit and add sugar syrup (quantity will depend on ripeness and type of fruit). Strain coulis and keep chilled. TO SERVE: Alternate layers of crisp and fresh pineapple on individual plates, using crème patisserie to hold them in position, ending with crisp pineapple. Trickle red fruit coulis around each serving. Decorate with fresh slices of pear and plum and dust icing sugar over.
 

Read more on: bake  |  fruit
 

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