Description
A great meal on festive table - stick with cream of pineapple and rum. Beautiful, tasty and simple.
Ingredients
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Pineapple
350 g
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Sugar
200 g
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Corn starch
25 g
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Chicken egg
5 piece
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Vanilla essence
0.5 tsp
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Rum
2 Tbsp
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Flour
100 g
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White chocolate
100 g
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Cream
60 ml
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Gelatin
1 piece
Cooking
1 pineapple cleaned of skin, cut into 2 pieces, remove the core and cut into small pieces.
Place the pineapple in a blender and turn to puree.
3 tbsp pineapple puree to shift into a bowl, add 25 g of corn starch, stir well. Starch can replace flour.
1 egg and 80 g of sugar, whisk until a light foam.
Add mashed pineapple and mashed potatoes with starch. Mix well.
Pour into a saucepan, cook until thick on low heat. Stirring continuously with a whisk so it doesn't stick!!! Add vanilla essence and rum, mix well.
Optional step: 1 disc to replace gelatin in cold water for 10 min. Pressed and add to hot pineapple cream. Stir to dissolve gelatin. This step is not required. Cream and so thick. But I decided to err and added gelatin. But you can easily do without it, well just bring the cream until thick.
Cream transfer to a bowl, cover with the cling film so that the film was lying on the cream. This will prevent the cream from films on the surface. Put the cream in the refrigerator to cool.
The oven heated to 180 degrees. 3 eggs separate the yolks from the whites, the 4th egg is left intact. In a deep bowl put 3 egg yolks and 1 whole egg. Add 60 g of sugar. Beat with a mixer until whitish foam.
Add the flour (100 g). Stir with a whisk until smooth.
In a separate large bowl, beat until stiff 3 protein. As soon as the whites will become to keep the shape, add the remaining 60 g of sugar. Continue to beat until smooth and to the brilliant colours.
3 admission carefully enter proteins in the dough, stirring with a spatula each time.
Prepare a large baking sheet with a size of about 30 to 40 cm, cover it with baking paper. Pour the batter evenly flatten it. Bake the cake for about 15-20 minutes until slightly Golden. Look at your oven.
At this time computerbeat pineapple: 50 g pineapple slice finely, put in pan, sprinkle with 2-3 tablespoons of sugar and simmer about 5 minutes until soft. Cool.
Ready cake remove from the oven, put on a clean towel, remove paper, wrap in a roll. Leave on for 10-15 minutes.
Then gently expand, brush with cold cream, put the chilled pineapple. Carefully wrap the back and put on a serving dish.
At this time, prepare the ganache: white chocolate grate. Cream of heat. Hot cream to pour on the grated chocolate, stir to dissolve the chocolate. Put in refrigerator until thick, gently smear the surface of the roll. Decorate according to your taste and desire. To store before serving in the refrigerator.
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