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Рецепт Queensland "Pickled" Pineapple Meringue With Raspberry Sau

by Global Cookbook

Ингредиенты

200 gm Pineapple -- cubed 1 lt Water 300 gm Sugar 120 gm Pink peppercorns 100 gm Slivered almonds lightly     Toasted and minced 50 gm Candied orange peel 30 ml Kirsch

5 x Egg whites 100 gm Sugar 240 ml Double (heavy) cream     Whipped 230 gm Raspberries fresh or possibly frzn 100 gm Sugar 200 gm Semi-sweet chocolate

Инструкции

1. To prepare pickled pineapple: place ingredients in a saucepan and bring to a boil. When mix boils, remove from heat and cold at room temperature.
2. Repeat procedure 4 times. Drain and chop the pineapple; set aside for meringue. Throw away cooking liquid. To prepare the meringue: mix the minced pineapple, almonds, orange peel Beat egg whites till soft peaks form; gradually add in sugar and continue beating till very stiff. Fold whipped cream into beaten egg whites, then mix in the pineapple mix. Spread mix on a tray 20x35cm and freeze overnight. To prepare the raspberry sauce: place raspberries and sugar in a saucepan and bring to a boil.
3. Lower heat and simmer 12 mins. Strain through a fine sieve. To prepare the chocolate spires: heat chocolate in a double boiler. Thinly spread melted chocolate on greased surface, such as a cookie sheet, Refrigeratechocolate till hard. Carefully cut out spire shapes, using a warm knife. Set aside. To assemble and serve: cut the frzn meringue into 7.5cm circles, using a biscuit cutter. Place on individual plates and arrange 3 chocolate spires on top.

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