Pineapple honey verrines
By Laurence , blog La popote de Lolo ...
- half a fresh pineapple
- half a container mascarpone
- cottage cheese (10 oz about 1 1/3 cup)
- some crushed graham crackers
- 1-2 tablespoons brown sugar
- 1 tablespoon honey
- 1 knob of salted butter
- some crushed salted caramels
Level of difficulty Easy
Preparation time 10mins
Cooking time 5mins
Cost Budget Friendly
Put the mascarpone in a bowl. Beat with electric mixer like whipped cream. Add the cottage cheese and continue whisking a few seconds. Add brown sugar and beat again about 30 seconds. Cool and refrigerate.
Cut the pineapple into cubes. Melt a knob of butter in a skillet and add the pineapple. Stir. Add honey and let confit over medium / low heat. When the pineapple is golden brown, add the crushed caramels (about 1 tablespoon).
Assemble your verrines. pour a little graham crackers in the bottom of each glass. Then add the cheese/mascarpone mixture. Then place the diced candied pineapple and serve.
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Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Balsamic vinegar
- Cherry Tomatoes
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!