John Myers
Baking: Pineapple Turrets!
The perfect baking: pineapple turrets! recipe with a picture and simple step-by-step instructions.
- 2 Pc. Rings to cut out.
- 1 Pc. Egg
- 1 Pc. Protein
- 1 tablespoon Water hot
- 1 tablespoon Sugar
- 1 teaspoon Vanilla sugar
- 1 teaspoon Baking powder
- 1 teaspoon Food starch
- 1 tablespoon Flour
- 3 Discs Pineapple fresh
- 250 g Quark semi-fat
- 125 g Mascarpone
- 4 tablespoon Coconut flakes
- 4 cl Malibu = coconut liqueur
- Dark couverture
- 1 Pc. Ice cream cone
- 1 Pc. Aluminum foil
- Beat egg, egg white, water, sugar for 10 minutes until frothy.
- Mix flour, baking powder & starch, sieve, fold in.
- Bake at 200 ° C for about 12 minutes. Allow to cool for about 15 minutes.
- Now cut out 2 bases with a larger ring. Cut out 2 bases with the small ring.
- Fresh pineapple cut off the top part because I like to cut the slices on the bread slicer about 5 mm thick. Then cut off the edge on the outside and remove any slugs.
- Cream: mascarpone, quark, 2 tablespoons. Sugar, 2 tablespoons. Mix the coconut flakes & Malibu.
- We set up dessert plates on which we put a large base & rearrange the ring.
- Floor big is down. Brush with 2 tablespoons of cream. Place 1 slice of pineapple about 5 mm on top.
- Put on a small base, coat with cream until the ring is filled.
- Melt the couverture, put it in a bag & now spray a pattern criss-cross with couverture.
- 1 Cut the pineapple slice into pieces and decorate with it. Place a diagonally cut ice cream cone in the center.
- Now the whole thing should be in the refrigerator for at least 1 hour. Then you can pull off the ring and serve.
- Spray small samples with couverture on the aluminum foil. Then put it in the fridge for a short time to set and put it on just before serving.
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