Pineapple Charlotte

85g pkt pineapple jelly crystals; 250ml (1 cup) boiling water; 300g pkt Savoiardi (sponge finger biscuits); 750ml (3 cups) thickened cream; 130g (1/2 cup) lemon curd – I used the Monkey Butter I made recently (recipe about 3 blog posts back) Anne

Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir to dissolve the crystals. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled.

Meanwhile, line the base of a 20cm springform pan with baking paper. Trim 13 biscuits so they reach 1cm over the rim of the pan (reserve offcuts). Place trimmed biscuits, side by side, around the edge of the pan to fit snuggly. Arrange remaining biscuits and some of the offcuts over the base of the pan to cover.

Use electric beaters to beat 450ml (1 3/4 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat).

Spread half the lemon cream mixture over the biscuit base. Top with half the lemon curd. Use a skewer to create a swirled effect. Top with remaining lemon cream mixture. Place in the fridge for 6 hours, or overnight, until set.

Carefully remove the charlotte from pan and transfer to a serving plate. Use electric beaters to beat the remaining cream in a large bowl until soft peaks form. Use a piping bag fitted with a 2.5cm star nozzle to pipe cream over the top of charlotte and drizzle with the remaining lemon curd.

Use a hot knife to cut into wedges to serve.

Roasted Pineapple Verrine

http://www.restaurantroberto.com/_en/recipes/desserts/roasted-pineapple-verrine.html#

For 6 people

Ingredients:

1 fresh pineapple; 7 chopped mint leaves + 6 mint leaves for garnish; crushed, toasted pecans, optional

For syrup: 2 cups / 500ml of water; 8 tbsp / 100g sugar; 12 whole cloves; 1 cinnamon stick; 2 inches pieces fresh ginger, peeled and sliced; Juice of 1 lemon; 4 dried dates, pitted and chopped

For the mascarpone cream: 1 cup mascarpone cheese; 1 cup cream 35% + 1 tbsp; 4 tbsp. maple syrup

4 x 1 cup glass containers, to serve

Preparation:

Preheat oven to 450 ° F.

For the syrup, put all the ingredients in a small saucepan, bring to boil reduce heat to low and let infuse 5 minutes.

Peel and slice pineapple into quarter’s lengthwise, place on high ledges baking pan, add syrup and bake 60 minutes, basting every 15 minutes. When cooking time is up, if fork inserted goes in without resistance, remove from oven and let cool. Filter cooking syrup and set aside.

Once the pineapple is cooled, cut into small cubes 1/2 inch, place chunks in a bowl, add the syrup and chopped mint, keep cool.

For the cream, add 1 tbsp. 35% cream to mascarpone and mix well with a fork. In a mixer bowl, add the remaining cream with maple syrup. Whip until firm. Add the mascarpone, 1 tbsp. at a time, folding gently. Refrigerate until ready to use.

For the glasses, place about 1 inch cream at bottom, add 1 to 2 tbsp. pineapple mixture. Topped with crushed pecans, mint leaf and enjoy!

Caramelised pineapple brandy snaps

I made this recipe up when I discovered some brandy snaps on sale at the local supermarket! Eat with caution - they are soooo sweet! And sticky ... Anne

8 brandy snap cases; 1/2 cup finely chopped fresh pineapple; 50g butter; 2 tblspn brown sugar; 100ml thickened cream; 1 tblsp icing sugar; 1 tsp brandy

Prepare the caramelsied pineapple by melting the butter, stirring in the brown sugar and finely chopped pineapple, and cooking until the pineapple is soft.

Prepare the cream by beating the thickened cream with the icing sugar and brandy until very thick.

Using a piping syringe squeeze the cream into one end of the brandy snap cases, and the caramelsied pineapple into the other end, until the cases are about half and half filled with each.