“Be a pineapple- stand tall, wear a crown and be sweet on the inside.”
Pineapples are weird fruits, spiney on the outside and sweet on the inside. It is a source of many important vitamins and minerals, it cures coughs and colds, helps in digestion and aids in weight loss. Pineapple has a very vibrant tropical flavor and balances the taste of sweet and tart.
All of us at home love pineapple, but I prefer using tinned pineapple for salads and desserts. The sweetest pineapple I have ever eaten are the ones that dad brings from his estate. So good -you really do not have to stew them before incorporating them into a salad or dessert . If it is from the local market, you cannot really gauge the sweetness of the fruit from outside – it may look ripe but when cut could turn out to be extremely tart. Mom used to make a wonderful pineapple jam when she was young and let’s not forget – the pineapple jam roll which is so famous at Kunju’s bakery -Kottayam.
Basically at home, I use pineapple with pork, or could be a pineapple upside down cake, a simple cheese and pineapple salad, or could be a dessert. I love this dessert – in fact all of us do – it’s the right balance of sweetness and the crunch of praline – makes this dessert deliciously complement the warm days of summer.
Happy to be sharing this wonderful recipe with you,
- Pineapple tin – 1(400grams)
- Milk -2 cups
- Sugar -3/4 cup
- Eggs – 4(separated)
- Gelatin -2 tbsp
- Pineapple juice -1 cup ( from the tin)
- Cream – 200 ml (1 tetrapack)
- Make a custard with milk, yolks of 4 eggs and sugar – ( the custard should coat the back of a spoon)
- Keep the custard aside to cool.
- Meanwhile soak the gelatin in pineapple juice for about 10 minutes.
- Warm the juice till the gelatin dissolves.
- Add the dissolved gelatin to the custard mixture .
- Beat the egg whites stiff but not dry.
- Add the cream to the beaten egg whites and whisk well.
- To the custard, add the above egg white mixture and blend well with an electric beater, do not overbeat.
- Strain into a pudding bowl.
- With the help of a spoon add the pineapple bits to the mixture and mix lightly -( keep aside 1/2 a cup for garnish)
- Place the bowl in the fridge to set.
- When set, garnish with reserved pineapple bits and praline and serve.
For the Praline:
- Caramelise a tablespoon of sugar and add a few cashewnuts. Pour the mixture on a greased plate. When cool, crush with the help of a rolling pin.
- When making the custard, the milk should be fresh and the mixture should be stirred continuously to avoid curdling.
- To get a velvety smooth texture, the custard has to be strained to remove any uncooked egg yolk or unbeaten eggwhite.
- Vigourously stirring in the pineapple bits could result in all the pineapple bits settling at the bottom.
- Peaches could be substituted for pineapple. Follow the same recipe.
- This dessert serves 6-8 people.
Till my next post.