John Myers
Contents
show
Ingredients
- 600 g Pineapple fresh
- 15 g Fresh ginger
- 40 g Sugar
- 150 ml Orange juice
- 1 tsp Food starch
- 2 tsp Coconut oil
- 1 Lemon untreated
- 250 g Quark semi-fat
- 250 g Mascarpone
- 40 g Sifted powdered sugar
- 1 tbsp Coconut chips
Instructions
- Peel the ginger and grate it finely. Let the sugar caramelize in a saucepan over medium heat until golden brown, only stir when the sugar begins to melt in one place. Deglaze with orange juice. Add ginger and cook over high heat until the caramel Mix the starch in a little water until smooth, stir into the boiling juice mixture and bring to the boil again.
- Add the pineapple, cover and simmer over a mild heat for 5 minutes. Stir in coconut oil, pour into a bowl and let cool down lukewarm.
- For the quick lemon cream: wash the lemon with hot water. Finely rub 1 teaspoon of the zest. Halve and squeeze the lemon, mix with the quark, mascapone and powdered sugar.
- Fill glasses with quick lemon cream with pineapple and coconut compote and serve with coconut chips.
Nutrition
Serving: 100gCalories: 152kcalCarbohydrates: 14.4gProtein: 3.1gFat: 9g
