Pineapple with ice cream: a fresh pineapple is cut with a lid and hollowed out, the flesh is mixed into a cream ice (pistachio, lemon or strawberry), which is filled back into the pineapple and topped with the lid. From Erken's Stor kokebok (1949), p. 586.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 586 (falt i det fri)
An eye-catching way to serve ice cream, where the fruit itself becomes the serving bowl.
Hollow out the pineapple
Cut a lid off the fresh pineapple and hollow it out.
Mix with ice
Mix the pineapple flesh into a cream ice, for example pistachio, lemon or strawberry ice.
Fill and decorate
Fill the ice mixture into the hollowed pineapple and set the lid with its leaf crown on top.
'Mix the hollowed pineapple into a cream ice' is interpreted as mixing the flesh scooped from the pineapple into the ice.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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