Pineapple Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g pineapple (canned slices)
- 30 g cornstarch
- 50 grams sugar
- 1 packet vanilla sugar
- 2 tablespoon lemon juice
- 125 ml whipped cream (30% fat)
Print Recipe
Pin Recipe Instructions
- Drain the pineapple slices, collect the juice and make up to 375 ml with water. Mix the cornstarch, sugar and vanilla sugar, mix with 6 tablespoons of the pineapple juice. Bring the remaining juice to the boil, add the mixed mixture while stirring, bring to the boil briefly, refrigerate and stir from time to time. Stir 2 tablespoons of lemon juice into the lukewarm, not yet set cream.
- Whip the cream until stiff. Cut the pineapple slices into small pieces. Fold the whipped cream and the pineapple pieces into the cooled cream, pour into dessert glasses and refrigerate until serving.
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