Crisp pineapple and mint rolls with yogurt and vanilla emulsion Recipe

Crisp parcels of pineapple and mint wrapped in brick pastry served with a yogurt and vanilla emulsion.

  • Preparation
    20mins
  • Cooking time
    3mins
  • Rest time
    0mn
Rate this recipe
(12 votes) 4.6/5
Ingredients
Pour people
  • Brick pastry sheet(s) : 6 whole
  • Victoria pineapple : 0.5 whole
  • Fresh mint : 3 sprig
  • For the cream
  • Fromage blanc : 100 g
  • Vanilla pod(s) : 0.5 whole
  • Caster sugar : 50 g
  • Double cream : 200 ml
  • Groundnut oil : 10 ml
Method
  • ETAPE 1

    Cut each sheet of pastry into 3 strips. Peel the pineapple and cut into batons. Pick and roughly chop the mint.

    Place a piece of pineapple on each strip of filo, sprinkle with fresh mint and then wrap the pastry up to form a spring roll shape.

    Heat a frying pan and add peanut oil. Add the pineapple rolls to the pan and cook for 1 minute on each side or until golden brown. Place on kitchen towel to drain any grease.

  • 2. FOR THE CREAM

    Cut the vanilla pod in half and scrape out the seeds. Mix together the yogurt, cream, sugar and the vanilla seeds. Pour the mixture into a siphon and charge with gas.

    Serve the crispy pineapple rolls with the yogurt and vanilla emulsion.

Chef's tip

«These crisp rolls can be cooked in a deep fat fryer or baked in the oven. If you do not have a siphon, omit the cream from the recipe and simply mix the vanilla and sugar into the yogurt and serve alongside.»

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