Lemonananas delight

I had in mind, perhaps only for taste, an ideal dessert for the after meal, that of Sunday, capable of degreasing the mouth, leaving a fresh and fruity taste, with the right acidity, and that brings me back, at least with the Fantasia to the wonderful afternoons spent by the pool.

Time of realization: 1 hour and 15 minutes + cooking and various rests
Degree of difficulty (1 to 5): 3   
Used molds: 1 square 20 cm side with low edge for pies, 1 in silicone model Cloud 18 cm

Ingredients

Custard
250 ml of fresh whole milk
70 g of sugar
20 g flour
20 g of starch
2 yolks
lemon zest for infusion
20 ml of lemon juice

Lemon Chantilly
custard
250 ml of semi-whipped cream
4 g of gelatine sheets

Shortbread
300 g flour
100 g of sugar
125 g of butter (I German)
75 g of eggs
grated zest of one lemon
4 g of baking powder

Pineapple curd
100 g smoothie pineapple (fresh or canned)
70 g of sugar
2 egg yolks
30 g of cornstarch
30 g of butter
1 pinch of salt

Mirror glaze
75 g of water
150 g of sugar
150 g of glucose syrup
100 g of condensed milk
165 g of white chocolate
10 g of ice cream in sheets
yellow food coloring

Procedure for making the Lemonananas Delight

Combine the milk with the lemon zest in a saucepan and bring it almost to a boil. In a bowl, combine the sugar, flour, starch and egg yolks, forming a cream, pour the milk and bring it back to the heat until it thickens. Use the hand whisk to avoid lumps. Remove from the heat and add the lemon juice while continuing to whisk, finally add the gelatin previously soaked in cold water. Pour into a flat plate, cover with cling film and place in the fridge until completely cooled.

Chantilly With Lemon
After the time has elapsed, revive the cream with the help of a hand whisk, and add the semi-whipped cream with movements from the bottom up and in at least 3 steps. Pour the mixture into the silicone mold and place it in the freezer for at least 12 hours.

Shortbread
Combine the flour, baking powder and butter in the bowl of the planetary mixer, operate the machine at low speed using the leaf, sandblast the flour. Combine the sugar and lemon zest with the flour and butter and continue to work at low speed. Finally add the eggs and work until a ball is formed around the hook. Turn off the machine, remove the pastry, make a loaf, wrap it in plastic wrap and place it in the fridge for at least an hour. After the time has elapsed, spread a 5 mm high layer and line the mold, prick the bottom and cook at 175 ° C for about 15/17 minutes.

Pineapple curd
Combine all the ingredients except the butter in a cold saucepan and mix well to mix and obtain a homogeneous mixture. Put the saucepan over medium / low heat and stirring constantly, make it thicken, it will take about 5 minutes. When it has reached the consistency of a custard, remove from the heat and stir in the very cold butter, using the hand whisk. At this point pour it into the shortcrust pastry shell and let it stabilize in the fridge.

Mirror glaze
Combine the water, sugar and glucose syrup in a saucepan, bring to a temperature of 103/104 ° C. Remove from the heat and add the condensed milk, wait a few minutes and pour into a jug where you have added the chocolate, the gelatin previously soaked in cold water and the coloring. Emulsify with the blender, filter and pour into a container, place in the fridge for at least 12 hours.

Assembly
Remove the cake from the mold, and place it on a wire rack to glaze it, take the shortcrust pastry base and place the glazed cake on top, decorate the edge with whipped cream, put on a serving tray and store in the fridge, it will take about 5 / 6 hours before being tasted. Melt the glaze in the microwave and pour it at a temperature of 32/33 ° C.
The recipe was made by Maria Rosaria Sciotti.