Fresh pineapple recipe with your juice cream

The pineapples have improved ostensibly quality. For this dessert we must choose a very large pineapple to obtain 12 whole slices.

Ingredients to make fresh pineapple with cream of your juice:

2. also very fresh, which shows easy setting on the green plume.

3. There is a new invention, plasticize but in quality, that cuts our pineapple in a minute drawing spiral slices from all of it and separating at the time the central heart.

4. The resulting slices are Ø82 and 13mm thick, all the same, we must say.

5. Give a previous cut on the side of the plume to be able to start spiral cut, and tightening down while we turn, finish the cut.

6. Easy thing, especially if the pineapple is at its point. Now with a spoon, take out all the remains of meat that have been attached to the body of the pineapple.

7. Those that have remained in the cut of the plume, as we will need 200cc of pineapple juice, but you have to do it without dirty dots.

8. Crush, strain, and reserve. This phase could be simplified by handing a blender.

9. Try the juice obtained, and if it is very sweet to add a lemon juice, and if it is not so sweet then half a lemon, even no lemon.

10. also depending on the sweetness from six to nine tablespoons of sugar. Put all this in metallic saucepan.

11. There add the yolks, the egg, and a pinch of salt, mix and to the fire, low heat, soft boil, while stirring thicker to taste, cooling will thicker even more. A few hours to frigo.

12. Pineapple rations, two slices per diner, we will serve in dishes of our taste, well, either in half slices, and in drum, at half a point, etc. to taste.

13. Both pineapple and all cold cream, but better not very frozen.

14. The cream that usually uses somewhat thick, quite consistent, could also serve soup, much more fluid, if it seemed convenient.

15. The presentation admits several more possibilities, even presenting the seemingly whole pineapple and doing the service at the same table.