This is quite a simple dessert that will have your guests amazed. It is a slight cheat on a ravioli, pineapple slices are softened in an acidic sweet syrup. You then lay one as the base and stuff another placed on top to make it look like a ravioli. The raspberries are just piped with melted white chocolate and placed in the fridge. For my ravioli “filling” I made a thick coconut custard and folded some mango puree through it. Feel free to use whatever you like, whipped cream, mascarpone etc. As long as it is semi solid to hold its shape when wrapped it will work. Serve with a chilled Moscato.[purerecipe]
- 1 Large, sliced as thin as possible Pineapple
- 300g Sugar
- 350ml Water
- 1 Vanilla Pod
- 30ml Rum
- 3 Tbsp. Lemon or Lime Juice
- 400ml Coconut milk
- 4 Tbsp Sugar
- 1 Tbsp Cornflour
- 1 Dessertspoon Vanilla Extract
- 2 Eggs
- 1 Large Ripe cubed and pureed. Mango
- 1 Punnet Raspberries
- 100g White Chocolate
- Make a syrup by boiling the sugar and water together. Add the rum, vanilla and boil until it begins to look like a glossy syrup. Add the lemon juice, cool then put sliced pineapple into a large container and pour over the syrup. This needs to macerate overnight in the fridge. If your slices are a bit thick, it may need 48hours to macerate completely and become pliable.
- Make the coconut custard by heating the coconut milk with the sugar and vanilla. In a bowl combine the cornflour and eggs until smooth, pour a little milk onto these. Stir until combined, add back to the main pan and cook over a very low heat until thickened. Cool in the fridge. Then combine with the mango puree.
- Pipe melted white chocolate into the raspberries and let solidify in the fridge.
- To make up the raviolis, place one slice of pineapple onto a plate. Take a spoonful of the coconut custard and wrap another slice around it. Place this join side down so that it holds its shape.
- Decorate around with the raspberries. Grate some lime zest over the top.