- Fruit puree (strawberry) - 200 Grams
- pineapple - 0.5 pieces
- custard 300 Grams
- whipped cream - 200 Grams
- sheet gelatin - 2 pieces
- mandarin - 1 piece
- kiwi fruit - 3 pieces
- lime - 0.5 pieces
- ghee - 2 st. spoons
- brown sugar - 3 st. spoons
First layer: Make a red marmalade, if possible the day before. Soak 1 sheet of gelatin in cold water for 5 minutes. Meanwhile, put 200 g of fruit puree (strawberries, black currants, etc.) in a saucepan over low heat. As soon as it heats up (do not bring to a boil), remove from heat. Get a sheet of gelatin, dry it on a towel, and dissolve it in hot mashed potatoes, stirring. Let cool for about 30 minutes. Pour about 2 tablespoons of red marmalade into the bottom of the glass, using a funnel. Allow to cool to room temperature for 2 hours. Cover each glass with a plastic wrap, then put in the refrigerator for at least 4 hours, at night, if possible. Second layer: Cut into small pieces of pineapple (about 5 mm squares). Melt 2 tablespoons ghee in a frying pan, add 3 tablespoons brown sugar, and fry until caramel begins to form. Lay the cubes of pineapple and fry for 3-4 minutes, stirring, then add the juice of lime. Once it is ready, remove from heat, allow to cool and store in a refrigerator in a tightly closed container. Also on the eve, make a custard. On the day of submission: put 1 sheet of gelatin in a dish with cold water. In the meantime, heat the custard in a saucepan over low heat, and once it becomes hot enough (do not bring to a boil), put the gelatin sheet in the pan, stirring. Leave to cool for 45 minutes. For 15 minutes before the end of this time, prepare 200 g of whipped cream. Add the cold cream to the whipped cream, carefully folding the spatula. Stir thoroughly, add the diced pineapple and gently mix. The second layer is ready. Get the glasses out of the fridge and fill them with whipped cream to 2/3 of the depth, preferably using a pastry bag. Put the glasses in the refrigerator for at least 2 hours, covered with polyethylene film. Meanwhile, prepare the sauce (puree) from 3 kiwi. Before serving, add the kiwi sauce from above, decorate with a slice of mandarin. Your European dessert is ready, enjoy!
Servings: 8