UNIGRÁ S.p.A.

Pineapple Carpaccio with Burnt Cream

Dessert per Crema Catalana

Difficulty 2
30 Minutes
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DESSERT PER CREMA CATALANA 1L
Pineapple 500g
Granulated sugar q.b.

Method

Procedure

  1. Cut the pineapple into thin slices and arrange them on the bottom of a flat plate.

  2. In a small pot, heat DESSERT FOR CREMA CATALANA until it reaches a boil, then pour it over the pineapple slices and place in the refrigerator at +4°C for 3 hours.

  3. Sprinkle the surface of the cream with granulated sugar and caramelize it with a gas torch.

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