Pineapple Parfait with Raspberry Sauce

Rating: 3.40 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (Portionen)


Raspberry sauce:


(*) For six to eight servings.

Cut the pineapple into small pieces. Grind with a hand blender together with the liquid from the can. Strain through a hair sieve into a small frying pan. Add the juice of one lemon and boil everything together until half. Perfume with rum and cool.

In the meantime, line small portion molds or possibly a pie dish (quiche mold) with plastic wrap, the best way to do this is to lightly wet the wrap with water on one side.

Whip the egg yolks, sugar and hot water to an almost white, thick cream. Whip the cream until stiff.

Stir the pineapple liquid into the egg cream, then stir in just the cream. Pour the cream into the ramekins provided and freeze for at least three hours.

For the raspberry sauce, defrost the berries. Puree them and pass them through a sieve. Boil the puree with the sugar and the vin santo or sherry and make lively for five min, then cool.

To serve, turn out the parfaits, the best way to do this is to place the mold in lukewarm water for about twenty seconds. Remove the cling film and arrange the pineapple parfaits decoratively with the raspberry sauce.

* Tip…

The parfait can be cooked well a week in advance. Before serving, be sure to thaw it out of the mold for thirty minutes in the refrigerator. The raspberry sauce can be prepared three to four days in advance and put boiling hot into a jam jar with a screw cap.

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