Pineapple Meringue Cream Recipe

PINEAPPLE CREAM: Blend the pineapple as finely as possible, without adding water. You should obtain about 600 milliliters. Note that fruit vendors are increasingly selling pineapples ready to eat, which saves valuable time.

Break the eggs, separating the yolks from the whites. Set aside three whites for the meringue and keep the other two for another preparation or freeze them.

Whisk the egg yolks with the sugar in a heavy-bottomed saucepan and place it over low heat.

Pour gradually pour in the pineapple puree until it thickens like a custard, being careful to avoid boiling. Mix in the gelatin by whisking vigorously. Place the pan in a cold water bath while continuing to whisk.

When the mixture has cooled, divide it into four small bowls and place them in the refrigerator for a few hours so that the cream sets. If the gelatin bothers you, you can omit it to achieve a thick but smooth cream.

MERINGUE: Place a saucepan filled a third full with water on the stove over medium heat. When the water is simmering (60°), place the bowl (with a rounded base) containing the egg whites over the water (which should not overflow). Begin to beat them until stiff peaks form.

When they start to foam, gradually add the sugar and continue to whip until the meringue is firm, very white, and smooth. In principle, the temperature should reach 45 to 50° (use a yogurt or electronic thermometer if you have one) or dip your finger in: the meringue should be warm but not hot.

Remove it from the water bath and continue to whip until completely cool (place the container in a sink filled with cold water to speed up the process). The meringue should be white (rather ivory if you are using brown sugar).

MONTAGE. Spread the meringue over the pineapple creams: if you're up for it, transfer the meringue into a piping bag to create a nicer decoration. Otherwise, use a tablespoon and the tines of a fork. Swiss meringue is soft, but almost cooked. It is therefore firm enough to place on the pineapple creams.