Ingredient(serves 6):
Custard cream:
Pineapple 1
Milk 250ml
Sugar 80g
Flour 20g
Egg yolks 2
Rum 50ml
Whipping cream 250ml
Coconut Jelly:
Milk 250ml
Grated coconut 200g
Gelatin 1.5leaves(3g)
Deciration:
Paspberry
Mint
Gelled and grated coconut
1. Mix egg yolks, sugar and the flour and add boiled milk
2. Cook for 5 minutes and add the run. Set aside
3. Add whipped cream when the filling is warm.
4. Dig pineapple and cut the pulp into cube shapes.
5. Put them in custard cream.
6. Pour half of the custard cream into dug pineapple.
7. For the coconut jelly over the custard cream.
8. Put coconut jelly over the ice bowl until thick.
9. Decorate with raspberry. mint and grilled and grated coconut when it si very cool.
10. You can also serve it in a glass, if you like.
출처:cordonbleu, executive chef's recipe