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Almond crème with fried pineapple

200 g blanched almonds
400 ml cream
50 g sugar
100 g soft butter
150 g white chocolate couverture
150 ml milk
Grand Marnier
1 small pineapple

Almond crème with fried pineapple

Something new for a change:
this fruity combo will shake you out of your everyday rut.
A guaranteed energy boost!

Pour the cherries into a sieve, allow them to drain wall and, if necessary, pat them dry.
Brown the almonds in a pan at medium heat with no oil or fat.
Place the mixing attachment into position and add the cream to the mixing container.
Use the transparent lid insert and beat the cream at level 1 for 30 sec., and then at level 2 for 1 min. until peaks form.
Place the cream in a separate container.
Add the sugar to the mixing container and grind at level 2 for 20 sec.
Add the almonds and grind everything at level 1 – 4 for 10 sec.
Add the butter, the chocolate couverture in pieces, the milk and a shot of Grand Marnier. Don’t forget a pinch of salt.
Set the timer to 15 min., cooking level 37 °C. Purée at level 1 for 20 sec.
Fold the whipped cream into the almond mixture, pour it into glass dessert cups and chill for approx. 4 hours.
Peel the pineapple and cut it into slices that are 1.5 cm thick.
Heat the butter in a pan and fry the pineapple pieces until they are golden brown.
To serve them, stick them onto skewers and lay them over the glass dessert cups.
5 min 16 min