– 4 mini pineapples
– 1/2 liter heavy cream
– 12 eggs
– 250 g sugar
– 1/2 liter milk
– 200 g Alicante and coconut turron
– 50 g butter
Cut off the top part of the pineapple 2 cm from the leaves and set it aside, including the leaves. Scoop out the pulp and reserve it.
Prepare a cream with the heavy cream, eggs, sugar, and turron. Once you have a homogeneous mixture, add the pineapple pulp and whisk. Let it cool, then use it to stuff the hollowed-out pineapples. Arrange them on a platter and cover with the reserved top part, like a cap, to give the impression of a whole pineapple. Serve chilled.
