Summer's perfect chilled and creamy pineapple delight

In the summer, you dream of a dessert that's not too sweet, well-chilled, and creamy yet fruity. If our predictions are correct, we have a perfect recommendation for you. Additionally, the preparation is quick and easy. Give it a try, and you'll return to this recipe until autumn.

Cold desserts reign supreme in the summer. Cheesecakes and ice creams are at the top of the list. However, there are many more possibilities. Today, we suggest a delicious cake for which the necessary ingredients can be purchased well in advance.

Canceled pineapple provides this dessert's fruity flavor. You'll need condensed milk, yogurt, and cream for the creamy layer. The base is made from biscuits and butter. You also need agar-agar or gelatin. Even during the season for fresh fruits, it's worth gathering these ingredients and making this dessert. It's fluffy and creamy, and the pineapple adds a touch of sweetness.

When you prepare this dessert, expect questions about the creamy layer. It’s delicious and light. This results from combining three types of dairy products – yogurt, cream, and condensed milk. Condensed milk, often used in baked goods, is thick and enhances the flavor. It is created by evaporating water from whole milk. You can use sweetened or unsweetened condensed milk for this dessert, depending on your preference.

Ingredients:

• 6 slices of canned pineapple + 1/2 cup of sweet syrup from the fruit,
• 7 oz of biscuits, they can be chocolate-flavored,
• 3.5 oz of butter,
• 13.5 oz of heavy cream (30% fat),
• 10.5 oz of thick natural yogurt,
• 7 oz of condensed milk,
• 3 teaspoons of agar-agar.

Preparation:

1. Blend the biscuits into a fine powder and mix with melted butter. Line the bottom of a springform pan with the mixture. Press it down firmly with the bottom of a glass to ensure an even surface.
2. Cut the pineapple into small pieces. Mix with the syrup.
3. Combine the heavy cream, yogurt, condensed milk, and agar-agar in a saucepan.
4. Bring the mixture to a boil on low heat, stirring constantly.
5. Pour the mixture onto the prepared base.
6. Once the mixture has cooled, place the springform pan in the refrigerator for about two hours.
7. Heat the syrup with pineapple on low heat, stirring constantly.
8. Pour the cooling, thickening fruit glaze over the chilled dessert. Return it to the refrigerator for the final 40 minutes.