Natilla de chocolate

Pineapple mousse

• 1/2 CUP OF CREAM, whipped
• 3 CUPS OF MILK
• 2 EGG YOLKS
• 6 TBSP SUGAR
• 1 TSP VANILLA SUGAR
• 1/2 TSP CINNAMON POWDER
• 2 TBSP FLOUR
• 100 GRAM CHOCOLATE, chopped

• 1 CAN OF PINEAPPLE
• 1 CUP CRÈME FRAÎCHE
• 3 EGGS, split
• 6 LEAVES GELATIN, soaked
• 2 TBSP AQUAVIT
• 100 GRAM SUGAR

Mix the egg yolks with the sugar, the vanilla sugar, the cinnamon, the flour and two tablespoons of milk. Bring the remaining milk to the boil. Add the egg yolk mixture and heat slowly while stirring continuously until the mixture almost boils. Keep it at this temperature for three minutes while stirring. Add the chocolate and dissolve it. Pour the natilla in bowls and refrigerate for 2 hours. Distribute the whipped cream over the natillas.

Measure 1 cup of pineapple syrup and bring this to the boil with the sugar. Switch off the heat and dissolve the gelatin. Add the aquavit and the egg yolks. Cut 200 gram pineapple very small and add this too. Allow the mixture to cool down to lukewarm. Add the crème fraîche. Whisk the egg whites and carefully stir them through the pineapple mixture. Pour this into a pudding mold and refrigerate for at least 4 hours. Decorate with pineapple pieces.