Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp. Measure out ⅔ cup of the pineapple juice
Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken
Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest
Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold
Tips & Hints:
This curd can be made with fresh pineapple, but it will produce a very loose and pourable curd. To substitute fresh pineapple, process 300g pineapple flesh and strain through a fine sieve for approx. 200ml juice. Follow the recipe as above.
Adjust sweetness and consistency by adding more of the reserved pineapple juice and lime juice.
Make the curd in a nonreactive saucepan, such as stainless steel.
This curd can be made in the microwave. Follow the method for ‘Easy Microwave Lemon Curd’.
Spoon curd into airtight containers and refrigerate for up to 2 weeks.
Dip 4 sponge fingers quickly into rum or orange juice, turning to coat
Break fingers in half. Place 2 half fingers in the bottom of each serving glass
Spoon over a heaped tbsp of pine lime curd into each glass, to cover the sponge fingers
Dollop over some of the coconut yoghurt and top with raspberries and pineapple. Repeat layers one more time
Garnish the top with lime zest. Refrigerate until serving
Tips & Hints:
Pots can be prepared at least 3 hours ahead of serving
Use any fruit in season
Substitute coconut yoghurt with coconut ice cream or gelato