Yield: 4 servings
|100 grams||Pineapple slices|
|25 grams||Plain sponge cake|
|25 millilitres||Sugar syrup|
|50 millilitres||Fresh cream; whipped|
|1 teaspoon||Candied peel; julienned (5 g.)|
CUT the pineapples into half lengthwise and remove the pulp, keeping the shells intact. Deseed the dates and chop into even dices. Dice the pineapple into same sized dices. Slice the sponge cake into fingers.
Quarter the kalajamuns and chill.
Mix the dates, sponge cake and pineapple dices along with the sugar syrup.
Fill the mixture into the pineapple shell and garnish with the whipped cream, candied peel juliennes and quartered kalajamuns. Dribble a little sugar syrup on the shell before serving. Serve cold.
Converted by MC_Buster.
NOTES : Pineapple shell filled with pineapple, dates, kalajamuns and cake fingers
Converted by MM_Buster v2.0l.