Pineapple Praline Pudding

Ingredients for the biscuit crust – First Layer
200 grams digestive biscuits, coarsely powdered or graham cracker crumbs
100 grams, butter
3 tbsp castor sugar
½ tspvanilla extract

Ingredients for the Pineapple Sauce – Second Layer
1 large pineapple, peeled, finely chopped
½ cup castor sugar

Ingredients for Custard – Third Layer
10 grams agar agar/ China-grass, dissolved in half cup of water
3 egg yolks
6 tbsp sugar
300 grams of condensed milk tin
1/ 2 tsp vanilla extract

Ingredients for the – Final Layer
3 egg whites
6 tbsp icing sugar
pinch of salt
juice from one lemon
1 tbsp gelatin

Ingredients for Cashew Praline
3 tbsps white sugar
10  cashew nuts
1/2 tsp unsalted butter

Method To Make Cashew Praline:

Heat a dry non-stick wide pan. When hot, sprinkle the sugar over the pan. Reduce heat to lowest possible and wait while the sugar starts to melt and turns a light golden brown. Add in the cashew nuts and butter and stir until the mixture turns a dark golden brown on low heat. Remove from the heat as soon as the color changes to dark golden brown and the cashew nuts look roasted. Pour this cashew sugar mixture immediately into a tray lined with parchment or butter paper and allow the cashew praline it cool completely. Once cool, it will be brittle. Break into smaller pieces and pulse in your mixer until you get the coarse praline.

Method for the Biscuit Crust

Combine the crushed biscuits, sugar, vanilla and melted butter in a bowl and spread it on the bottom of a spring foam pan. Press it down until it lays tightly at the bottom of the pan. Place the pan in the refrigerator until we prepare the remaining layers.

Second Layer: In a sauce pan; combine the sugar and pineapple and cook it until soft and tender. Turn the heat to high to evaporate the excess liquids. Keep the pineapple sauce aside.

Third Layer: In another bowl; combine the egg yolk and 6 tablespoons of sugar together. Place this bowl over the double boiler and cook until the egg yolks form fluffy semi thick custard. Remove the egg custard from the double boiler. Stir in the condensed milk, vanilla essence and the agar agar mixture and stir well to combine and make the custard.

Final Layer: Melt gelatin in ¼ cup water and keep aside. Beat egg white with a pinch of salt until soft peaks are formed. Add sugar and beat till glossy. Beat in lime juice and melted gelatin.

Method for Making the Pineapple Praline Pudding

Bring the refrigerated crust outside. First spread the Pineapple Sauce over the biscuit crust. Next pour the Egg Custard Layer and finally the Egg White Layer. Finally sprinkle with the cashew praline and refrigerate to set the pudding for at least 6 to 8 hours.

Serve the Pineapple Praline Pudding chilled with whipped cream and more praline for the parties with friends and family.

from archana's recipe

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