Frozen Pineapple Delight is a tropical and delightful classic dessert in Brazil, known as Delícia de Abacaxi. Its name says all!
My mom’s best friend used to make this when I was a child and I made it this week and it’s just as good as I remember it. It is now my family’s favourite.
This summer dessert is super easy to make and is served chilled. It tastes so light and refreshing and surprisingly does not taste heavy at all. There’s nothing like a cool and creamy dessert straight from the freezer on a hot summer day.
Although frozen, the Pineapple Delight is still creamy.
- 1 Pineapple - peeled, cored and cubed – about 2 LB/800g-1kg
- 1/2 cups water - I used the juice from the pineapple)
- 1 ¼ cups Sugar
- 1 can Sweetened condensed milk
- 1 1/2 can Milk - use the same can to measure
- 3 Egg yolk
- 3 Egg white
- 6 tbsp Sugar
- 1 cup Whipping cream - or heavy cream or thick cream - whipped
- Separate the eggs.
- To make Egg yolks completely smooth, pass the egg yolks through a fine sieve, without pressing or rubbing (Stick the yolks with a toothpick and wait for them to pass through the sieve naturally), into a bowl.
- Reserve the whites and sifted Egg yolks in different containers.
- Drain pineapple, reserving juice. I used the pineapple juice instead of the water to prepare the compote.
- In a medium saucepan mix together cubed pineapple, sugar, water (or reserved pineapple juice), bring to the boil and cook over medium-high heat, stirring occasionally, until compote consistence when pineapple becomes tender and translucent.
- Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid may have almost evaporated.
- Remove from heat and let it cool slightly to room temperature, then pour into the Pyrex and set aside.
- While the pineapple is cooking, prepare the custard. In another medium saucepan, over medium-low heat, mix a can Sweated condensed milk, fill the measuring can with the of milk and pour the milk, stir in the sifted egg yolks, and whisk the mixture , stirring often, until it just starts to thicken and you can see the bottom of the pan when stirring.
- Remove from the heat, and let it cool until its texture will be quite thick and creamy, similar to a pastry cream.
- Then pour over the reserved pineapple compote.
- Using the egg whisker of an electric mixer, beat egg whites on high speed until foamy.
- Gradually add the sugar, 1 tablespoon at a time, and beat for about 30 seconds on medium speed, until stiff peaks form.
- Leave the cream in the refrigerator right up until you're ready to whip it. When ready, measure it into the bowl of a stand mixer with a whisk attachment. Start beating at medium speed. For the first several minutes, the cream will be very frothy and bubbly.
- Then, using a spoon gently mix, whipped cream and stiffed egg whites and sugar mixture.
- Place on top of reserved compote and custard, freeze for at least 2 hours and serve well chilled.
- It looks like an ice cream.
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