Indulge yourself with tasty pineapple desserts. Charlotte, meringue pie or cupcakes, here are three recipes to make yourself with pineapple.
The weather is nice and spring recipes can finally make a comeback. So what could be better than a light meal accompanied by a fruity dessert? Lemon cakes, rhubarb pies, kiwi recipes… Fruits are very easily invited into the menu. What if you let yourself be seduced by pineapple cakes? This fruit native to South America has many benefits. To give you some ideas, here are 3 gourmet desserts to make to feast. And to accompany your desserts, nothing better than cold drinks. Smoothie, lemonade, homemade fruit juice, we share with you five recipes to fill up on delicacy and flavor.
- The recipe for charlotte with pineapple and raspberries
- The recipe for the pineapple meringue pie
- The recipe for pineapple and caramelized cupcakes
The recipe for charlotte with pineapple and raspberries
Imagined by the Florette brand, this charlotte with pineapple and raspberries is the ideal dessert to end your meal on a light and gourmet note.
Ingredients for 6 to 8 people:
For pineapple mousse:
- 400 g Florette pineapple
- 200 g raspberries
- Twenty pink biscuits from Reims
- 3 sheets of gelatin (6 g)
- 80 g powdered sugar
- 350 g cold whole liquid cream
- 10 g liquid vanilla extract
- A pinch of baking soda (optional)
For syrup
- 50 g pineapple juice
- 50 g of sugar
Decoration
- 10 cl liquid cream
- 20 g icing sugar
- 200 g raspberry
- 10 g Florette mint
- 200 g Florette pineapple
The steps of the recipe:
- Soften the gelatin leaves in a volume of very cold water.
- Pour the pineapple juice and sugar into a saucepan and heat until you get a slightly syrupy mixture.
- Mix the 400 g of Florette pineapple to obtain a puree.
- Pour the puree into a saucepan, add the sugar, baking soda and cook until light caramelization. Out of the heat add the 3 sheets of gelatin. Stir well with a whisk and then pour the contents of the pan into a container. Let the mixture cool down.
- Meanwhile, mount the cream and mascarpone into whipped cream and then incorporate the whipped cream into the cooled Florette pineapple puree. Reserve in the cool.
- Line the mold to Charlotte with film paper. Lightly soak the Reims biscuits in syrup and cover the walls and bottom of the Charlotte mold.
- Add a layer of Florette pineapple mousse and then lay out some raspberries.
- You can also add a few pieces of cookie for more texture in the foam. Add a second layer of foam, finish the assembly by covering the foam with cookies and let it take a night in the cool.
- The next day, mount the 10 cl of whipped cream with the icing sugar. Unmold the charlotte, decorate it with whipped cream tips, make a heart with the raspberries and garnish it with pieces of Florette pineapple.
- Finish with a sprig of Florette mint.
The recipe for the pineapple meringue pie
Both crunchy and melting, this pie will delight your taste buds and fill your stomach.
Ingredients for 6 people:
- 1/2 pineapple
- 20 cl pineapple juice
- 3 eggs
- 1 sandblasted dough
- 3 cuil. corn soup
- 70 g powdered sugar
- 2 cuil. icing sugar soup
The steps of the recipe:
- Preheat the oven to 180°C and spread the shortbread dough in a pie pan and bake for 10 to 15 minutes, until the dough is lightly browned. Take it out of the oven and let it cool.
- Separate the whites from the yolks. In a cul-de-poule, mix with a wooden spoon the egg yolks, sugar, pineapple juice and corn. Then place the cul-de-poule in a water bath on a saucepan and stir constantly for 10 minutes, until the mixture thickens. Reserve in the cool.
- Lower the oven to 110°C and mount the snow whites with the icing sugar until you get a spout on the tip of the whisk. Place the mixture in a piping bag and make small spikes on a sheet of parchment paper. Cook the meringues for 45 minutes.
- Spread the pineapple cream on the bottom of the dough. Cut thin slices of pineapple and spread them over the pie. Decorate with the mini-meringues and feast.
The recipe for pineapple and caramelized cupcakes
At breakfast or tea and coffee time, these cupcakes are the perfect companion.
Ingredients for 6 to 8 people:
- 150 g flour
- 100 g of whole sugar
- 50 g coconut powder
- 3 eggs
- 60 g butter
- 30 g butter for mussels
- 1 large can of pineapple
- 10 cl liquid caramel
- 10 cl liquid honey
- 1/2 sachet baking powder
- 1 cuil. coffee cinnamon powder
- 3 capsules of cardamom
The steps of the recipe:
- Preheat the oven to 180°C. Drain the pineapple slices in a strainer by retrieving the juice and then butter 6 molds the diameter of the pineapple slices. Put them in the refrigerator.
- Open the cardamom capsules to scrub the seeds and then mix them in a bowl with the flour, coconut powder, cinnamon and baking powder.
- Then whisk the eggs and sugar until the mixture whitens and triples in volume. Pour the warm melted butter and mix gently then incorporate the mixture into the flour, in several times to obtain a smooth dough. Separately, mix the honey with the caramel.
- Pour into the cold molds 1 cm of honey caramel then place a slice of pineapple and cover with dough. Bake for 20 to 25 minutes.
- As soon as you come out of the oven, unmold the cakes upside down on a rack on a dish and drizzle them with pineapple juice.
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