Almond and Raisin Biscuit with Pineapple Cream

For the cream:
1. In the bowl of a stand mixer with a whisk attachment, whip the heavy cream until you achieve stiff peaks.
2. After whipping the cream, fold in pineapple extract and icing sugar. (Taste periodically and add icing sugar until you achieve your desired sweetness).
3. Set that aside.

For the biscuit:
1. Let the puff pastry thaw completely. Preheat oven to 360 F.
2. Once thawed, unfold the pastry and brush melted butter on one side of the pastry.
3. On top of the butter, layer sliced almonds and golden raisins until it’s evenly coated. (Make sure not to over pack the pastry as you will be rolling it).
4. Sprinkle brown sugar and icing sugar on top of it evenly.
5. Roll up the puff pastry until a neat log is formed.
6. Using a floured knife, cut the log into evenly sized medallions.
7. Place the medallions on a parchment paper lined baking sheet and sprinkle with icing sugar.
8. Bake for 15-20 minutes until golden brown.
9. Remove pan from the oven and allow to cool.

For serving:
1. Put the cream from the mixing bowl into a piping bag and layer into a thin stem martini glass for decor. (The cream can be served in anything).
2. Garnish with chopped almonds on top and serve with the biscuits as shown in the picture.

Enjoy!