 |
| Pineapple Delight |
A couple of friends of mine made this for their desi dinner parties. It was always a hit at their houses. I could never get an exact recipe from either friend, but here is what I came up with to replicate what I had tried before. This is a fire-free, egg-free icebox recipe. It's an easy crowd pleasure to put out to make your dinner party/daawat dessert selection more lavish. It is light on the palate and complements richer desserts. I've served this with heavy cream cheese coconut flan before and they went so well next to each other.
Ingredients:
8 oz heavy whipping cream
16 oz sour cream
1.5 cans sweetened condensed milk
1 can crushed pineapple in syrup
1 can pineapple chunks in syrup
*if you can find mango chunks, add some
Method: Strain pineapple in syrup and pineapple chunks. Set aside. In a large mixing bowl, mix, sour cream and sweetened condensed milk. Add in crushed pineapple and pineapple chunks. You can also add mango (like a cup of chunks) if it is in season. You can use frozen mango, but I find those to be a bit flavorless and fibrous. Keep aside sour cream-condensed milk pineapple mixture. Now whip your heavy whipping cream until it forms stiff peaks. Once this is done, gently fold in the pineapple mixture. Transfer into serving bowl. Refrigerate at least 4-5 hours or overnight.
*I suppose you could add any fruit you want into this or make a fruit salad with a medley. I recommend using fruit that won't add color to the dairy ingredients, though.
 |
| Pineapple Delight served with flan de coco and fresh watermelon. |
No comments:
Post a Comment