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Shortbread and blancmange with Victoria pineapple marinated in rhum Recipe

Ingredients for people

  • Victoria pineapple : 0.5 whole
  • Vanilla pod(s) : 1 whole
  • Dark rum : 50 ml

  • For the batter
  • Semi-skimmed milk : 250 ml
  • Ground almonds : 100 g
  • Caster sugar : 50 g
  • Gelatine leave(s) 2g : 4 whole
  • Double cream : 250 ml

  • For the biscuit(s)
  • Plain flour : 110 g
  • Caster sugar : 70 g
  • Unsalted butter : 80 g
  • Fine salt : 1 pinch(es)
  • Egg yolk(s) : 2 whole
  • 1

    In a bowl, put the gelatin leaves and cover them in cold water to soften them. Leave them about 5 minutes then drain and dry out.

    Bring the milk with the sugar and the ground almonds to a boil then mix in the gelatin. Strain through a fine strainer to remove the bits of almonds then put in the frdge.
    Whip the cold double cream with an electric whisk and mix it into the cold almond milk. Then pour this mixture into pastry rings or into individual silicone molds and put in the fridge for 2 hours or in the freezer for 30 minutes.

    Peel the pineapple and cut in 4 lengthwise, then into fine slices (if you have one, use a pineapple peeler to get even slices). Slice the vanilla pod in 2 and scrape the inside.
    Marinate the pineapple in the rhum and vanilla seeds.

  • 2For the shortbread

    Preheat the oven to 200 °C.

    In a bowl, mix well the flour, the butter, the salt, the sugar and the egg yolks. Then place this dough between 2 sheets of greaseproof paper and roll it until is 5mm thick. Put it in the oven for 15 to 20 minutes.
    When it's done, cut the shortbread with the same pastry rings as the blancmange to make individual shortbreads.

  • 3To assemble

    Place the shortbead on a plate. Put the blancmange on top, then pineapple slices. To finish, drizzle everything with the marinade.

Chef's tip

«Keep the pineapple leaves to decorate this dessert. You can serve it with a fruit coulis.»

A compact mousse with ground almonds, served with a crispy biscuit and pineapple slices flavoured with rhum and vanilla.

Rate this recipe :

(10 votes)

  • Preparation  20mins
  • Cooking time  15mins
  • Rest time  4hrs