-
1
Peel the sweet potatoes and cook in boiling water until soft.
-
2
Drain, dry, and mash.
-
3
Pour the cold water into a saucepan on moderate heat and stir in the sugar.
-
4
Cook until sugar is dissolved and the liquid is clear, about 8 minutes.
-
5
Cut the top and bottom of the pineapple, trim off the outer skin and slice flesh into 4 and remove the center core.
-
6
Place flesh into a blender and puree at high speed.
-
7
Sieve this mixture into a bowl.
-
8
Dissolve the gelatin in water.
-
9
Soak the raisins in rum.
-
10
Chill the terrine or a square mold.
-
11
In a bowl, mix the pineapple with the mashed sweet potatoes.
-
12
Place the clear syrup in a large pan on high heat and add the pineapple and potato mixture.
-
13
Reduce the heat to low and let cook down to a very thick custard texture.
-
14
(Whenever you use fresh pineapple you must heat it to the boil in order to kill the Bromeline content.
-
15
Bromeline is a great digestive, but it stops gelatin from setting.)
-
16
Pour mixture into a chilled terrine or mold and place in the refrigerator to set.
-
17
When firm and chilled, remove Ate from the refrigerator, unmold and slice.
-
18
Serve with Camembert cheese surrounded with raisins soaked in rum, and toasted almonds.
-
19
Can also be served spooned out of the mold like a jam.
