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CREAM- we boil the milk, we mix the yolks together with the sugar. When it has melted, add the starch and mix well. When the milk starts to boil, gradually add the yolks and mix, then pour the composition into the bowl in which we boiled the milk. Put on the fire, stirring constantly until it thickens well, turn off the heat and let it cool.
Put the gelatin sachets in a bowl, add enough water to cover and leave for 5 minutes, then dissolve on a steam bath. After it has dissolved, mix it with the yolk cream, put it in the fridge until it cools down.
Mix the whipped cream well, then add the cooled cream, add pineapple pieces and mix.
In a tray with removable walls (lined with food foil) add biscuits that I passed through the compote, add pineapple slices on the edges and then add the cream. Cover the tray with cling film and let it cool for about 2-3 hours (or overnight)
Garnish with whipped cream and kiwi.