Pickled Pineapple Meringue with Raspberry Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pickled pineapple | |||
| 200 | grams |
pineapple
cubed |
|
| 1 | liter | water |
|
| 300 | grams | sugar |
|
| 120 | grams | pink peppercorns |
*
|
| Meringue | |||
| 100 | grams |
almonds
slivered, lightly toasted and chopped |
|
| 50 | grams | candied orange peel |
*
|
| 30 | ml | kirsch (cherry brandy) |
*
|
| 5 | each | egg whites |
*
|
| 100 | grams | sugar |
|
| 240 | ml | heavy whipping cream |
*
|
| Raspberry sauce | |||
| 230 | grams | raspberries |
|
| 100 | grams | sugar |
|
| Chocolate spires | |||
| 200 | grams |
semi-sweet chocolate
null, null |
|
Directions
To prepare pickled pineapple:
Place ingredients in a saucepan and bring to a boil.
When mixture boils, remove from heat and cool at room temperature.
Repeat procedure 4 times.
Drain and chop the pineapple; set aside for meringue.
Discard cooking liquid.
To prepare the meringue:
Mix the chopped pineapple, almonds, orange peel.
Beat egg whites until soft peaks form; gradually add sugar and continue beating until very stiff.
Fold whipped cream into beaten egg whites, then fold in the pineapple mixture.
Spread mixture on a tray 20x35cm and freeze overnight.
To prepare the raspberry sauce: place raspberries and sugar in a saucepan and bring to a boil.
Lower heat and simmer 12 mins.
Strain through a fine sieve.
To prepare the chocolate spires:
Melt chocolate in a double boiler.
Thinly spread melted chocolate on greased surface, such as a cookie sheet, chill chocolate until hard.
Carefully cut out spire shapes, using a hot knife.
Set aside.
To assemble and serve:
Cut the frozen meringue into 7.5cm circles, using a biscuit cutter.
Place on individual plates and arrange 3 chocolate spires on top.
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