Pineapple pudding - Ananasfrómas
|A decorated pineapple fromage|
This recipe is in all likelihood originally Danish. This is a popular dessert in my family that my mother makes for special occasions. With a bit of adjustment, it can be adapted to other kinds of flavours. For example, I adore the lemon version.
250 g sugar
5 eggs, whites and yolks separated
12 sheets of gelatine
2 cups double cream or whipping cream
2 small cans (8. oz.) pineapple rings in juice, cut into small chunks (retain 2-3 rings for decoration)
Pineapple juice from the can
juice from 1 lemon
In separate bowls, whip together the egg yolks and sugar until light and fluffy, whip the cream until it forms stiff peaks, and whip the egg whites until stiff.
Soak the gelatine sheets in cold water for about 10 minutes, remove and squeeze out the water. Put about 200 ml (4/5 cup) of pineapple juice in a saucepan and add the gelatine. Over low heat (or in a water-bath) melt the gelatine in the pineapple juice, stirring well to eliminate lumps. Cool to room temperature (plunge the bottom of the saucepan into cold water to speed up the cooling process). Pour through a sieve into the egg and sugar mixture, stirring constantly and carefully to mix. Add the lemon juice and stir in carefully. Fold in the cream and then the pineapple pieces. Finally fold in the whipped egg whites.
Pour into bowls and allow to set. These can be either a couple of big serving bowls, or individual serving bowls or dessert glasses. Decorate with remaining pineapple rings and whipped cream. Red cocktail cherries can be added for a bit of colour.
Serve cold, with or without whipped cream.
This pudding makes an excellent filling for sponge cake. To use, allow to set enough to be spreadable without running, and smooth on top of one cake layer, allow to set and top with another cake layer.