Pineapple Parfait in Croquant Schiffli

Parfait: Boil pineapple juice in a wide frying pan to 11/2 dl, cool slightly. Beat egg yolks, sugar and vanilla sugar with whisks of hand mixer until pale. Add pineapple juice through a sieve, mix. Whip egg whites with a little salt until stiff, add sugar, continue whipping briefly until glossy. Fold the snow and whipped cream into the pineapple mixture exactly with a rubber scraper, freeze with the lid closed for 4-5 hours. Form the parfait with the ice cream scoop.

Croquant boats: Prepare: Cut out 12 ovals the size of the Schiffli from parchment paper. Place half of them in the moulds. Preheat the stove to 80 °C.

Prepare: Caramelize sugar, see “Pineapple”, next. Add almond kernels and juice of one lemon, stir until mixture holds together.

Spread quantity evenly on a parchment paper, cover with second paper on the spot. Roll out to a thickness of about 1 mm, draw onto a sheet back, cut out croquant cookies with an oval cookie cutter a little larger than the schiffli so that the quantity remains malleable, warm again in the heated stove in between.

While still warm, place the cookies on the prepared moulds, press together with the second paper and mould, remove the second mould and paper, cool the croquant moulds in the mould.

Shape quantity on the spot, see pictures 1 and 2.

Pineapple: cut crown into small pieces, set aside a few leaves for garnish.

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