Pineapple royale

Ingredients

•  1 Swiss roll with apricot jam as a filling
•  500 ml very thick custard
•  125 ml Cream
•  1 Tin Crushed pineapple (432 g drained mass 281 g)
•  10 g Gelatine
•  40 ml Sugar

Method

•  Make thick custard and put aside to get cold.
•  Drain the pineapple and keep the juice.
•  Slice swiss roll about ½ cm thick and line a dish with the slices of swiss roll.
• Soak the 10 g gelatine in cold water and set aside.
•  Whisk the cream until stiff.
•  Melt the gelatine on hot water.
•  Mix the custard and drained crushed pineapple together.
•  Mix the whipped cream and melted gelatine together.
• Mix cream with custard and pineapple.
•  Pour into 26.5 cm  lined dish and cover with  slices of swiss roll.
• Refrigerate to set the tart.
•  Boil together the pineapple juice and sugar for 3 minutes.
•  Turn out once set about 2 hours in fridge.
•  Glace the tart with cold pineapple syrup.
•  You will have to glace the tart about 3 times to shine.
•  Serve chilled slices.

    Make 12 slices.