Preview

Diced pineapple marinated with cilantro, black pepper pastry cream and sliced almonds

TAPAS, Sweet

Small glasses with diced pineapple marinated with lime juice, sugar and chopped fresh cilantro, decorated with a touch of pastry cream mixed with whipped cream infused with black pepper and some sliced almonds for crunchiness.

Note

You can vary the pastry cream flavors: vanilla, orange blossom water, long pepper, cinnamon...

Ingredients

Recipe for 36 Tapas

Diced pineapple marinated with cilantro

1 Unit(s)

Pineapple

15 Ml

Lime juice

50 Gr

Sugar

4 Sprig(s)

Fresh cilantro

Black pepper pastry cream

15 Gr

Flour

30 Gr

Sugar

1 Unit(s)

Egg

130 Gr

Milk

120 Gr

35% whipping cream

5 Turn(s)

Freshly ground black pepper

Topping

30 Gr

Sliced almonds

Preparation time: 30 min

Preheat your four at 350 °F

General preparation

Cut the pineapple flesh into a small dice. Chop the coriander. Bake the almonds in the oven a few minutes until golden.
Black pepper pastry cream preparation

In a small saucepan, bring milk to a boil, season with a few turns of freshly ground black pepper from the peppermill. Beat egg and sugar until the mixture whitens. Incorporate the flour and mix. Pour half the hot milk mixture onto the eggs and sugar, mix well and transfer back in the pan, whisking constantly for 3 minutes after it reaches a boil. Pour onto a baking sheet lined with plastic wrap, cover with plastic wrap and chill in refrigerator. Whip the whipping cream until smooth but not to firm. Whisk the cooled custard to smooth it. Gently fold 1/3 of the whipped cream into the custard, then add the rest.
Marinated pineapple preparation

Mix the diced pineapple with chopped coriander, sugar and lime and marinate in the fridge at least 1 hour.
Dressing your tapas

At the bottom of a jar, put some marinated diced pineapple. Drop a small amount of cream on top using a pastry bag and sprinkle a few toasted almonds.