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Pineapple coulis with white chocolate cake and hot berries recipe

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Pineapple coulis with white chocolate cake and hot berries recipe

Preparation:

For the hot berries:

Heat a teaspoon of Extra Virgin Olive Oil from Spain in a frying pan and sauté the berries for about 2 minutes. When cooked, remove the berries from the heat and set aside.

For the white chocolate sponge cake:

Whisk the eggs with the sugar until they triple in size. Add the Extra Virgin Olive Oil from Spain.
Add the melted white chocolate icing, the sifted flour and baking soda a little at a time.
Put some parchment paper on a baking tray, spread the mixture evenly to cover the sheet and bake in the oven at 180º C for about 7 minutes.

For the pineapple coulis:

Peel the pineapples, blend in a blender and then strain.

To serve:

Cut the sponge cake into rectangular-shaped pieces, place them in a dish and soak them with a glug of kirsch.
Top with the hot berries.
Lastly, pour over the pineapple coulis and drizzle golden drops of Extra Virgin Olive Oil from Spain over the top to add favour and make it look pretty.

Pineapple soup with white chocolate sponge cake

We recommend you serve this recipe with Marc Murphy’s Salmon Tartar which is also made using Olive Oils from Spain.

60 min

Hard

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Ingredients

For the hot berries:

30g redcurrants
30g raspberries
30g blueberries
10g dried apricots
30g small strawberries
1 tsp Extra Virgin Olive Oil from Spain

For the white chocolate sponge cake:

300g icing sugar
300g white chocolate icing
1dl Extra Virgin Olive Oil from Spain
180g flour
1 tbsp baking soda
1dl kirsch
8 eggs

For the pineapple soup:

1 litre of pineapple juice

Nº de raciones: 4

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