Pineapple with turron and Marquesas

The recipe for pineapple with turron and Marquesas

Have you ever thought about mixing pineapple with Delaviuda Christmas sweets?

It is possible! Write down the steps and ingredients to surprise everyone with this dish.

Include these traditional Delaviuda sweets and surprise everyone:

Grind 80 g of marzipan to a paste in a food processor and add 200 g of vanilla ice cream. Set aside to cool.
In a saucepan, heat 100 ml of water and add 100 g of soft turrón. Stir until dissolved. Add 2 sheets of previously hydrated gelatine to the pan and stir until smooth and lump-free.
Pour the turrón mixture into a mould, chill for 2 hours or until a jelly consistency is obtained. Process the gelatine to a jelly consistency.
Place the 4 Marquesas on a baking tray, sprinkle with sugar and use a blowtorch on the Marquesas to caramelise, then leave to cool.
Chope 50 g of crunchy turron in a food processor until you obtain a crumb texture. Set aside.
Cut the pineapple into strips, keeping the natural shape of the pineapple.
Serve the caramelised Marquesa, sprinkle hard turrón over the plate and add an oval-shaped scoop of marzipan.
Add a portion of the turron gel beside the Marquesa. Decorate with the pineapple and crumbled tender turron.

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