4 cups of pineapple, cut into 1 cm cubes (800 g)
1 tablespoon of lime juice
2 tablespoons of orange liqueur (Cointreau) or orange juice
1 tablespoon of chopped parsley
1 cup of heavy cream (240 ml)
2 tablespoons of agar
1 teaspoon of paprika in flakes (for dusting)
6 leaves of parsley (for decoration)
4 cups of pineapple, cut into 1 cm cubes (800 g)
1 tablespoon of lime juice
2 tablespoons of orange liqueur (Cointreau) or orange juice
1 tablespoon of chopped parsley
1 cup of heavy cream (240 ml)
2 tablespoons of agar
1 teaspoon of paprika in flakes (for dusting)
6 leaves of parsley (for decoration)
In a 25 cm diameter refrigerator, drizzle the pineapple with lime juice and orange liqueur or juice
Cover and microwave at high power for 2 minutes until the pineapple is soft
Transfer to a bowl, add ice water and stir occasionally for about 5 minutes
Mix in the chopped parsley
In a blender, beat the heavy cream with agar until firm peaks form. Reserve
Place the paprika flakes on a plate, fold into a small bundle, and crush lightly with a kitchen hammer
Divide the pineapple into six serving portions
Distribute the whipped cream over the top using a spoon and dust with paprika
Decorate with parsley leaves and serve
222 calories per serving
