Dessert à l’ananas écrasé

Ingrédients

• 3 tbsp water
• 2 tsp unflavored powdered gelatin (See Note 1)
• 1 cup heavy whipping cream
• 3/4-1 cup sweetened condensed milk (3/4 cup if you prefer low-sugar desserts, I like 3/4 + 2 tbsp)
• 2 tbsp freshly squeezed lemon juice (more to taste)
• 1 20- oz can crushed pineapple in heavy syrup (drained – See Note 2)
• 12-15 Biscoff cookies or cookies of choice (amount varies depending on serving dish - See Note 3)

Préparation

1. 1

   Place water in a small, microwave-safe bowl. Sprinkle the gelatin evenly all over the surface. Set aside for 5 minutes, or until it blooms and sets slightly. It’ll go from runny to gelatinous.

2. 2

   Microwave for 30 seconds, then stir. The gelatin should have dissolved completely into the liquid. If not, microwave again for 15 seconds. Set aside to cool.

3. 3

   Place the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip the cream on medium speed (4) until stiff peaks form (~6-7 min). If whisking at a higher speed (6), it’ll set within 3 minutes. You don’t want to overbeat it, but when you lift the whisk, it shouldn’t drip down.

4. 4

   Stop the stand mixer and pour in the condensed milk, lemon juice, and slightly cooled gelatin. Whisk again on medium speed for 10-20 seconds, until smooth. It’ll be slightly drippy, no longer as set, but still somewhat stiff. Fold in pineapple. Taste and add lemon for more tartness or condensed milk if you’d like it sweeter.

5. 5

   Place the cookies on a serving dish and use your hands to break them into bite-sized pieces (the smaller the better, but you don’t want them too crumbly). Pour the pineapple cream mixture over the cookies. Use a spatula to smooth out and evenly distribute. Seal tightly with cling wrap or airtight lid. Refrigerate overnight, or at least 4 hours. Serve chilled, straight from the fridge. See post for Topping Ideas.