Pineapple Praline Pudding Recipe
Pineapple Praline Pudding Recipe is a delectable dessert served in a glass with layers of different flavors and textures, starting from the pound cake to mushy pineapples, creamy custard and a crunchy praline made with cashew nuts. Serve this at your next dinner party.
The Pineapple Praline Pudding Recipe is a delicious dessert that can be made for parties or even birthday parties. The pineapple pudding has three layers, each one bringing the flavors and blending with each other perfectly.
Layers of buttery pound cake, tangy pineapple chunks and crunchy cashew praline, with a creamy custard put together in a dessert glass, that can be savoured by friends and family.
Serve the Pineapple Praline Pudding chilled with whipped cream and more praline as a dessert after a meal of Chicken Bánh Mì Recipe - Vietnamese Grilled Chicken Sandwich and Fresh Ginger Lemonade Recipe.
If you are looking for more Party Dessert here are some :
360 M
60 M
420 M
4 Servings
Ingredients
-
Ingredients for the sponge cake layer : First Layer
- 1 Lemon Pound Cake Ingredients for the Pineapple Sauce : Second Layer
- 1 Pineapple , peeled, finely chopped
- 1/2 cup Caster Sugar Ingredients for Custard : Third Layer
- 10 grams Agar agar , dissolved in half cup of water
- 3 Egg yolks
- 6 tablespoons Sugar
- 300 grams Condensed Milk
- 1/2 teaspoon Vanilla Extract Ingredients for the :Final Layer
- 3 Egg whites
- 6 tablespoons Icing Sugar
- 1 pinch Salt
- 1 Lemon juice
- 1 tablespoon Gelatin Ingredients for Cashewnut Praline
- 3 tablespoons Sugar
- 10 Cashew nuts
- 1/2 teaspoon Butter (Unsalted)
How to make Pineapple Praline Pudding Recipe
To begin making the Pineapple Praline Pudding, we will first make the praline.
Heat a dry non-stick wide pan. When hot, sprinkle the sugar over the pan. Reduce the heat to lowest possible and wait while the sugar starts to melt and turns a light golden brown.
Add the cashew nuts and butter and stir until the mixture turns a dark golden brown on low heat. Remove from the heat as soon as the color changes to dark golden brown and the cashew nuts look roasted.
Pour this cashew sugar mixture immediately into a tray lined with parchment or butter paper and allow the cashew praline it cool completely.
Once it cools down , it will be brittle. Break into smaller pieces and pulse in your mixer until you get the crunchy praline.
Cut the pound cake using circle rings or with a knife such that it will fit into a glass when dropped in. Place a portion of the rounds at the bottom of each glass.
In a saucepan; combine the sugar and pineapple and cook it until soft and tender. Turn the heat to high to evaporate the excess liquids. Keep the pineapple sauce aside.
In another bowl; combine the egg yolk and 6 tablespoons of sugar together. Place this bowl over the double boiler, whisking continuously, to cook until the egg yolks get the consistency of a semi-thick custard.
Make sure the eggs are uniformly cooked.
Remove the egg custard from the double boiler. Stir in the condensed milk, vanilla essence and the agar-agar mixture and stir well to combine and make the custard.
Melt gelatin in 1/4 cup water and keep aside. Beat egg white with a pinch of salt until soft peaks are formed. Add the sugar and beat till glossy. Beat in lime juice and melted gelatin.
First spoon the Pineapple Sauce over the cake. Next pour the Egg Custard Layer and finally the Egg White Layer. Finally, sprinkle with the cashew praline and refrigerate to set the pudding for at least 6 to 8 hours.
You can also optionally add in another layer of cake if your glass is able to fit in that extra piece.
Serve the Pineapple Praline Pudding chilled with whipped cream and more praline as a dessert after a meal of Chicken Bánh Mì Recipe - Vietnamese Grilled Chicken Sandwich and Fresh Ginger Lemonade Recipe.
