Delícia de Abacaxi
Ingredients
For pineapple compote
- 1 medium fresh pineapple cubed
- 1 ¼ cups sugar
- 1 ½ cups water
- 1 cinnamon stick
For pastry cream
- 1 14 oz can sweetened condensed milk
- 28 oz whole milk
- 2 Tbsp cornstarch
- 3 large egg yolks
- ¼ cup sugar
- ¼ cup heavy cream chilled
- ¼ tsp vanilla extract
For chantilly cream
- 3 egg whites chilled
- ¼ cup sugar
- ¼ cup heavy cream chilled
- ¼ tsp vanilla extract
Instructions
To make pineapple compote
- Mix together cubed pineapple (plus any juice coming out of the fruit while cutting it), sugar, water, and cinnamon stick in a medium saucepan.
- Cook over medium-high heat for about 30-35 minutes, stirring now and then, or until the pineapple becomes tender, lightly golden brown, and the liquid nearly evaporates.
- Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid will have almost evaporated (leave about ¼ cup of liquid for use later in the recipe). Remove from heat and let cool completely.
To make pastry cream
- Pour the condensed milk into the medium stainless steel saucepan. Use its empty can to dissolve the cornstarch well in about 3 tablespoons of whole milk. Fill the measuring can with the remaining amount of milk and pour the milk and dissolved cornstarch into the saucepan.
- Stir in the egg yolks and vanilla bean seeds (if you are making yours with vanilla extract, add it to the mixture when it is cooked and just about to be removed from the heat).
- Whisk the mixture over medium heat for about 8-10 minutes or until it just starts to thicken. Then, reduce heat to medium-low and use a wooden spoon to continue stirring the mixture for about 4-5 minutes, resulting in a creamy and thickened mixture. Remove from heat and cool completely.
To make chantilly cream
- Using the whisker of an electric mixer, beat the egg whites on high speed until stiff, about 2 minutes. Add the sugar and beat for about 30 seconds on medium speed. Then, add both the heavy cream and vanilla extract, and beat for about 15 seconds on low speed.
To assemble
- Alternate layering pastry cream and pineapple compote in individual serving glasses or one large trifle dish. Top off with chantilly cream. Serve chilled!
Notes
Recipe inspired by Marley Recipes