This is a recipe from Chef Mario Kotaska. I changed it a bit to my preferances.
Fresh pineapple are cheap in the moment at supermarkets. I was looking for a small one, but only the large ones were available. Now a tupperware with pineapple chunks needs to ve eaten too.
The base of this dessert is coconut rusk from the famous factory Brand. In the moment they have problems to deliver and the supermarket racks are empty. But I was lucky to get the last two packages at the nearby drugstore.
Recipe:
60 g coconut rusk (Brand)
100 g chopped almonds
1 tbsp butter
1/4 tsp ground cardamom
3 tbsp Spanish 43 liqueur or Maple syrup
250 g low fat curd ( or Skyr)
200 g Greek yogurt full fat
2 tbsp vanilla sugar
1 tbsp salted caramel ground
200 g fresh pineapple
Mint leaves
Some Tajin Habanero or black pepper
Put the rusk in a blender or crush it in a bag with a rolling pin.
In a pan melt the butter and toast the almonds for a couple of minutes. Add the rusk and stir very well. Next season with cardamom and finish with liqueur.
Divide in 4 glass jars and press it down with a small glass. Put them in the fridge until you finish the cream.
In a bowl mix curd, yogurt, vanilla sugar, salted caramel. Top the glass jars with it.
Cut the pineapple and slice in small strips. Put on top of the cream. Sprinkle some Tajin habanero on top and stick some mint leaves in.
Put in the fridge to set for 2 hours.
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