Rombudding with pineapple sauce

Ingredients for Rombudding with pineapple sauce

Instructions for Rombudding with pineapple sauce

To prepare the Rombudding with pineapple sauce recipe, please follow these instructions:

Put husblasen to soak in cold water. Crack vanillestangen and grain and Rod came in cream. Cook it through. Tag vanillestangen op. Whip while the whole eggs and egg yolk with sugar. Pour the boiling cream over the eggs under the whipping cream and pour back into the pan. Warm gently up to just under the boil and whisk in the cream all the time, which only just may begin to tykne. Take the Pan from the fire and whip the macerate isinglass in the hot cream. SI cream and flavor it with Rome Came in and let the cream cool for piskefløden. (if desired, melt 1 tablespoon sugar and 2 tsp. water., without that it caramelizes). Butter bottom and sides of the mocha with brush cups (with oblique or right pages) or small molds with sugar syrup; There is 1 dl rumbudding per portion. Fill the molds and place them in the refrigerator, for they have been rigid.

Pineapple sauce: 100 g of flesh Cut into tiny cubes. Came the sugar in a small saucepan with ½ dl water and grains from vanillestangen. Cook it together (boil the rod with) and add the finely carved pineapple cubes. Cut the rest of the flesh (200 g) into coarse cubes and blend them to a smooth puree (add a bit of sugar, if desired, the syrup from pineapple, and apologise for, if the Blender will not "take"). Rub the puree through a sieve and mix it with sugar syrup and pineapple, and apologise for. Taste, if desired. the sauce with a little freshly-squeezed lime juice or lemon juice. Turn the stiffened rombuddinger out on dessert plates and put cold pineapple sauce around. Garnish, if desired. with a few citronmelisse buttock and a little melted chocolate.