Festive pineapple ice cream cake!
Ingredients for 10 people (24cm diameter removable rim shape):
Pasta:
4 eggs
1/2 cup warm water
1 1/2 cup sugar
2 cup wheat flour
1 tablespoon baking powder
Sweet pineapple:
2 peeled pineapples 1/3 cup water (p each pineapple)
2/3 cup sugar (p each pineapple)
Cream:
2 1/2 cup milk (500ml)
1 can of condensed milk 4 egg yolks 2 spoon of cornstarch soup
Syrup:
1 cup milk
1 cup coconut milk
Col 2 spoon sugar soup
Chantilly:
500ml chilled fresh cream
1 cup sugar
Finishing:
100g fine grated coconut
pineapple leaves and physalis
Procedures to prepare it:
Place 4 egg yolks and warm water in the mixer and beat for 5 min. After this time, add the sugar and beat another 15 min. Turn this mixture into a bowl and add the flour, sifting slowly and stirring with the fouet. Add the royal powder and stir. Beat the egg whites and add to the dough. Place the dough in a greased and floured pan and bake in a preheated oven at 170C for 35 min. When ready, remove from oven and let cool.
Cut the pineapple into cubes (including the kernels) and beat the liquidific with water and sugar for 3 min. Place the beaten pineapple in a pan, do the same with the other. Bring to a boil, lower the heat and let it cook for approx. 50 min. stirring from time to time. Remove from heat and let cool.
Place milk, condensed milk, egg yolks (SCREWS) and cornstarch in a pan. Bring to the fire for approx. 5 minutes, until boiling and turning into a cream. Place in a bowl and immediately cover with plastic wrap (touching the cream). Allow to cool.
Mix the syrup ingredients and reserve. Beat the chilled fresh cream with sugar until it becomes whipped cream. Line the same way you baked the cake with plastic wrap. Place 1/3 of the whipped cream on the bottom of the mold, on top of the plastic. Cut the cake into 3 parts, place the first part on top of the whipped cream. Wet the cake with 1/3 of the syrup. Place half the pineapple jam on top of the cake and spread well. Place half the cream on top of the pineapple jam. I'll put the rest of the recipe in the first comment because it's too long.
POPCORN
The popcorn has a thin crunchy layer of salted caramel, it doesn't stick to your teeth, it's delicious! Recipe I made a long time ago at , my family loved it, I made it again!
Ingredients for 10 cups of popcorn (3 people):
1/4 cup (60ml) of sunflower oil
1/3 cup of raw popcorn
100g unsalted butter
1 cup (220g) light brown sugar
1/2 cup (170g) Karo (corn glucose)
1/2 teaspoon of baking soda
1 teaspoon of vanilla essence
1/2 teaspoon of Flor de Sal (may be the salt you have)
Procedures to prepare it:
Put the oil in a pan, put a grain inside the pan. When the grain pops, add 1/3 cup of popcorn and cover the pan. As soon as they all pop, turn the popcorn into a bowl. Reserve. Brush 2 baking sheets with a wire of oil and cover with parchment paper (so the paper sticks to the bottom of the pan). Reserve.
Prepare the caramel: put the butter in a pan. When it is melted add brown sugar and corn glucose. Stir with a spatula until the sugar melts and begins to boil. DO NOT MOVE for 4 minutes. After these 4 minutes, remove from the heat and working quickly, add the vanilla and baking soda. Stir with a fouet quickly and place this caramel on top of the popcorn. Stir with 2 spoons and quickly divide the popcorn into the two baking sheets prepared with parchment paper.
Place in a preheated oven at 110C (very low) and bake for 45 minutes. During this time (45 minutes) open the oven every 15 minutes, remove the baking sheets and stir the popcorn well with the 2 spoons. The first time you remove it from the oven, sprinkle with the fleur de sel. Return to the oven. The third and last time, after 45 minutes, keep stirring the popcorn until it cools (3 minutes) and hardens. Turn the popcorn into a bowl and serve.
Good one