Home Recetas Piña Colada dessert

Piña Colada dessert

Marinated pineapple with almond base and light coconut mousse.

Lácteos Fruta Frutos secos

Piña Colada dessert | Debic

Jetze van der Valk

Jetze van der Valk

SPOT, The Netherlands

Ingredientes

Marinated pineapple

1 fresh pineapple, cut into fine brunoise

200 g water

200 g sugar

50 g rum

1 cinnamon stick

2 star anise

1 pc orange peel (zest)

Almond base

Externally produced by a bakery in Heerenveen, the Netherlands.

Almond base

1 l Debic Parfait

60 g Aromapasta Coconut (coconut compound)

Topping

almond florentines

Productos Debic

Parfait 1L

Preparación

Marinated pineapple

Cut the pineapple into wedges.

Bring the water, sugar, rum, cinnamon stick, star anise and orange peel to the boil.

Allow the mixture to cool completely.

Vacuum-pack together with the pineapple and marinate for 1 day.

Almond base

Place the supplied almond base into the desired tin and set aside.

Coconut mousse

Whisk the Parfait in a stand mixer until light and airy.

Fold in the Aromapasta Coconut.

Whisk until firm peaks form.

Start immediately with the assembly or place in fridge.

Montaje

Scoop a ball of the coconut mousse and place it on the almond base.

Finish with three slices of the marinated pineapple on top and add crushed almond florentines for some crunch.

Lácteos Fruta Frutos secos

Debic for bakers

Debic for bakers