Pineapple ”Raviolies” with Butter Cookie Custard
You will need
Butter Cookie Custard:
1 cup Milk
4 Royal Dansk Butter Cookies
4 egg yolks
2 Tbsp sugar in the raw
Mix the cookies in a food processor. Add sugar and egg yolks and mix again. Add milk gradually. Pour the mixture into a pot and heat while stirring. Once the custard is boiling, turn down the heat and keep boiling for a few minutes. Keep stirring or the custard will burn on the bottom of the pot. Let the custard cool down. Pour the custard into a freezer bag and refrigerate for at least two hours.
Cut the peel and top off the pineapple. With a sharp knife, cut 16 very thin slices of pineapple. Place 8 slices on plates/platter(s). Cut the corner of the freezer bag and squeeze butter cookie custard onto the middle of each pineapple slice.
Cut a slit from the center of the remaining pineapple slices to the edge. This makes it easier to fold the pineapple tops around the butter cookie custard so that they look like beautiful, yellow raviolies. Immediately before serving, grate butter cookies on top of the "raviolies".