school: St. Peter's Pasta
Stories of Food: Pineapple
Saturday, January 29, 2011
Gujarati Salam Pak Powder Recipe
INGREDIENTS
200 g short crust pastry - a small pineapple - coconut ice cream - sugar - butter
lined with paper baking molds four for tarts (Ø 10 cm) and filled each with a slice of pineapple, caramelized with butter and sugar first, pouring into the molds also caramel sauce. Top with a pastry crust rolled out disc 3 mm thick and bake at 220 degrees for 15 'then transforms the tarts, inverting the plates and serve with the coconut ice cream.
WINE Sorso Muscat raisin-Sennori
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