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For the cream:
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1. In the bowl of a stand mixer with a whisk attachment, whip the heavy cream until you achieve stiff peaks.
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2. After whipping the cream, fold in pineapple extract and icing sugar. (Taste periodically and add icing sugar until you achieve your desired sweetness).
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3. Set that aside.
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For the biscuit:
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1. Let the puff pastry thaw completely. Preheat oven to 360 F.
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2. Once thawed, unfold the pastry and brush melted butter on one side of the pastry.
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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).
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4. Sprinkle brown sugar and icing sugar on top of it evenly.
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5. Roll up the puff pastry until a neat log is formed.
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6. Using a floured knife, cut the log into evenly sized medallions.
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7. Place the medallions on a parchment paper lined baking sheet and sprinkle with icing sugar.
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8. Bake for 15-20 minutes until golden brown.
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9. Remove pan from the oven and allow to cool.
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For serving:
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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).
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2. Garnish with chopped almonds on top and serve with the biscuits as shown in the picture.
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Enjoy!
