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PIÑA COLADA KUP

Sastojci:

Prhko tijesto:

120 g brašna (8 žlica)

30 g kokosa (2 žlice)

70 g hladnog maslaca, narezanog na kockice

15 g šećera u prahu (1 žlica)

prstohvat soli

 

1 manji  ananas (ili ½ većeg)

 

Krema:

400 ml slatkog vrhnja (iz hladnjaka)

200 g mascarpone sira

60-80 g šećera u prahu (4-6 žlica)

1/3 šalice kokosa

malo ruma

Priprema:

Brašno pomiješajte s kokosom, šećerom i solju. Nožem umiješajte hladan maslac da dobijete zrnatu smjesu. Dodajte 1-2 žlice ledene vode i zamijesite tijesto. Zamotajte ga u prozirnu foliju i stavite u hladnjak 20-ak minuta.

Pećnicu zagrijte na 175 stupnjeva. Hladno tijesto razvaljajte na 1/2 cm debljine i pecite 10-ak minuta, dok ne dobije lagano zlatnu boju.  Ohladite pa razmrvite prstima na manje komade.

Ananas ogulite i meso narežite na kockice.

Mascarpone tucite sa šećerom i rumom. Dodajte vrhnje i miksajte dok ne dobijete gustu kremu. Lopaticom umiješajte kokos.

U čaše slažite red mrvljenog prhkog tijesta, red ananasa, red kreme. Ponovite još jednom sve slojeve.

Ukrasite kokosom ili šećernim kugilcama.

Do posluživanja čuvajte u hladnjaku.

NAPOMENA:

Ako ste u žurbi, prhko tijesto zamijenite kupovnim keksima s kokosom.

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PIÑA COLADA CUP

Ingredients:

For the shortcrust pastry:
120 g (8 tbsp) flour
30 g (2 tbsp) coconut
70 g cold butter, diced
15 g (1 tbsp) icing sugar
a pinch of salt

1 small pineapple (or ½ large pineapple)
400 ml sweet cream (refrigerated)
200 g mascarpone cheese
60-80 g (4-6 tbsp) icing sugar
1/3 cup coconut
some rum

Method:

Combine the flour, coconut, sugar and salt. Stir in the cold butter using a knife until a crumbly mixture is formed. Add 1-2 tbsp ice-cold water and make the dough. Wrap in a sheet of plastic foil and refrigerate for about 20 minutes.
Preheat the oven to 175 °C. Roll out the chilled dough to ½ cm thick and bake for about 10 minutes, until lightly golden. Leave to cool. Crumble using your fingers.
Peel and dice the pineapple.
Beat the mascarpone, sugar and rum with a mixer. Add the cream and beat until the crème is thick and uniform. Stir in the coconut using a spatula.
Arrange layers of shortbread crumbles, pineapple and crème in a glass. Repeat.
Decorate with coconut or sugar decorations.
Refrigerate until serving.

Note:
When in a hurry, instead of baking the shortcrust pastry, use store-bought coconut biscuits.

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