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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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