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Queensland "Pickled" Pineapple Meringue With
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
 Pickled pineapple:
200 Grammpineapple cubes
1000 Milliliterwater
300 Grammsugar
120 GrammPink peppercorns
100 GrammSlivered almonds lightly
 Toasted and chopped
50 Grammcandied orange peel
30 MilliliterKirsch
egg whites
100 Grammsugar
240 MilliliterDouble (heavy) cream whipped
 Raspberry sauce:
230 GrammRaspberries fresh or frozen
100 Grammsugar
 Chocolate spires:
200 Grammchocolate Semisweet
die Zubereitung:

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. Typed for you by Sherree Johansson.

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