John Myers
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Black and White Dessert with Pineapple Salsa
The perfect black and white dessert with pineapple salsa recipe with a picture and simple step-by-step instructions.
For the salsa
- 200 g Cream
- 300 g Ricotta
- 1 packet Vanilla sugar
- 2 tablespoon Sugar
- 2 tablespoon Lemon juice
- 6 Rings Diced pineapple
- 3 tablespoon Sugar brown
- 1 teaspoon Chilli flakes
The creme
- Whip the cream with vanilla sugar until stiff. Add the ricotta with the sugar and stir in.
- Put the biscuits in a bag and cut into small pieces with the meat tenderizer.
- Fill a dessert bowl in the 1st third with cream, then cover the 2nd third with broken biscuits and top with cream. Place in the refrigerator for three hours.
The salsa
- Mix the pineapple cubes with the brown sugar and lemon juice. Season to taste with chilli. Shouldn’t be too hot. Also in the fridge with it.
- Before serving, add some salsa to the dessert and serve with the rest. A great coffee rounds off the dessert.
- I wish you a refreshing afternoon.
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