Pineapple Carpaccio with Bounty Cream

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 point sweets (Bounty)
  • 200 ml whipped cream
  • 3 tablespoon sugar
  • 150 g vanilla puddin
  • 2 tablespoon Batida de Coco
  • 1 pineapple, peeled and de-stalked, alternatively canned
Pineapple Carpaccio with Bounty Cream
Pineapple Carpaccio with Bounty Cream

Instructions

  1. Place the bounties in the freezer for 1-2 hours. Whip the cream with 1 tablespoon sugar until stiff and fold in the pudding. Stir in the Batida de Coco. Chop the bounties and fold them into the cream.
  2. Spread the pineapple slices on a platter, sprinkle with the remaining sugar and burn with the Bunsen burner. If there is no bunsen burner, fry / caramelize with a little sugar in a Teflon pan. Let it cool down a bit so that the cream doesn`t disintegrate and the sugar stays hard, and spread the cream on top.

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