ananas à la créole



  • masculine Peeled and cored pineapple is cooked in kirsch-flavoured sugar syrup and cut into thin semicircles, which are used to line a dome-shaped mould. The centre of the mould is filled with a layer of vanilla dessert rice followed by diced custard apple, pineapple and banana cooked in syrup to complete. The whole is chilled until set, demoulded, decorated with angelica and surrounded with poached bananas.