Raspberry Cream Over Bitter Pineapple
This week I have had sweets on the brain but I try to keep sweet treats and desserts relevantly healthy. This recipe for Raspberry Cream Over Bitter Pineapple was the perfect combination of sweets with a healthy focus thanks to the delicious summer fruits, lemon and cane sugar.
Related: Whip up a strawberry dream Margarita
Our Raspberry Cream Over Bitter Pineapple dessert is the perfect combination of sweets with a healthy focus thanks to the delicious summer fruits, lemon and cane sugar.
Light, Fluffy Raspberry Cream Over Bitter Pineapple
Prep time: 10 minutes
Leave to rest: 3 hours
Makes 20 glasses
Tools needed:
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- Mastrad Aluminum gourmet whipper
- Glasses
- Large bowl
- Mastrad Ceramic paring knife
Ingredients:
- 21 oz raspberries
- 1 Victoria Pineapple
- 1 tbsp sugar cane syrup
- 1 tsp lemon juice
- 2 sheets gelatin
Raspberry Cream Over Bitter Pineapple Recipe
- Keep 3.5 oz of whole raspberries for decoration.
- Soften the gelatin in a bowl of cold water. Blend 17.5 oz of raspberries and add the sugar cane syrup.
- Heat the raspberry puree slightly. Remove from heat and add the dried off gelatin; whisk well to ensure its incorporated. Pass through a strainer, pour into the Mastrad Aluminum gourmet whipper, insert 1 gas charger and shake. Place whipper, on its side, in the fridge for 3 hours.
- Peel the pineapple and remove the stringy centre. Using the Mastrad Ceramic paring knife cut the pineapple into thin slices. Place the pineapple carpaccio in the base of the glasses then pour a few drops of lemon juice over the pineapple. Squirt the raspberry cream over the pineapple and top with a whole raspberry. Serve immediately.
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