in Dessert Recipes

Pineapple cream

updated

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Ingredients for 6 servings:

  • 250 g pineapple, from the can, lightly sweetened
  • 250 ml pineapple juice, topped up with water to 250 ml if necessary
  • 2 tbsp cornstarch
  • 80 g sugar
  • 1 lemon(s)
  • 250 ml cream
  • 1 tsp sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 25 minutes

Chop the pineapple into small pieces, setting aside a few for garnish, and place the rest in a bowl. Mix the cornstarch with the sugar, stir in the pineapple juice, and bring to a boil. Bring to a boil and add to the pineapple pieces. Season with the juice of 1-2 lemons until a pleasant acidity is achieved. Refrigerate for about 2 hours. Whip the cream with the sugar until stiff peaks form and carefully fold into the thickened pineapple juice. Pour into dessert glasses, garnish with the reserved pineapple pieces, and return to the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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