Raviolo of pineapple

Raviolo of pineapple

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
2 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 pineapple
400ml water
200g sugar
60ml cream
200g Crème pâtissière

Method

  1. Peel the pineapple and slice into wafers as thin as possible. Layer in a deep tray.
  2. Combine the water and sugar in a saucepan and heat gently until the sugar dissolves. Bring to the boil, then lower the heat and simmer for 2 minutes. Pour the syrup over the pineapple and allow to cool. Transfer to the fridge until chilled.
  3. Whip the cream lightly, then fold into the crème pâtissière to lighten it.
  4. Remove the pineapple from the refrigerator and select 8 of the best-looking slices. Finely chop the rest, squeeze out the excess juice and fold into the crème pâtissière.
  5. To serve, lay 4 pineapple slices on your work surface and top each with a neat spoonful of pineapple cream. Carefully place the remaining 4 slices on top. Use a 9 cm pastry cutter to cut neat ‘ravioli’, and lift onto dessert plates. Serve straight away on their own, with fresh raspberries, or a fruit-based jelly or sorbet.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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