John Myers
Ingredients for 4 servings:
- 300 g raspberries, fresh or frozen
- 250 ml cream
- 3 tbsp powdered sugar
- 1 pineapple, fresh
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Wash the raspberries, thaw the frozen ones, and puree them in a blender. If the seeds bother you, pass the puree through a sieve. Whip the cream until stiff, add the powdered sugar and raspberry puree while stirring, and refrigerate. First, halve the pineapple lengthwise with the leaf crown, then cut each half in half again. Carefully cut out the whitish, firm core. Use a large knife to separate the flesh from the skin. Cut the flesh crosswise into small, bite-sized slices and place them offset from one another on the skin. Arrange the pineapple and raspberry cream on dessert plates. If you want to make this dessert in advance, cover the sliced pineapple with plastic wrap and refrigerate. Serve with the raspberry cream just before serving.
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