Thursday, 4 June 2009

Peppered Pineapple with Vanilla Ice cream

This is an unusual dessert but absolutely delicious, hot pineapple with pepper may sound odd but wait till you taste it. The vanilla ice cream is one of the best I have tasted.


For the ice-cream

4 egg yolks
90g caster sugar
250ml milk
250ml double cream
1 vanilla pod, cut lengthwise

Whisk the egg yolks and sugar together in a bowl.

Heat the cream and milk together until hot, Gradually add the yolks and put the mixture in a saucepan.

Add the vanilla and bring the mixture to just below boiling point, stirring continuously until the mixture coats the back of a wooden spoon.

Remove immediately from the heat and allow to cool by standing the pan in a bowl of cold water, stirring occasionally.

Strain through a fine sieve and freeze in a container. An ice-cream maker can be used.

For the sauce

100g caster sugar
50ml fresh orange juice
50ml Creme De Cacao (chocolate liqueur)
20ml lemon juice

Melt the sugar in a pan until it becomes slightly brown.

Add the orange juice, Creme De Cacao and lemon juice. Simmer gently to reduce a little. Melt the butter in a pan and allow it to brown a little. Add to the sauce.

For the pineapple

1 Pineapple, peeled, core removed and cut into 1/2in slices.
Freshly ground black pepper
40g unsalted butter
25ml Creme De Cacao

Sprinkle ground black pepper over the pineapple slices.

Heat the butter in a pan, add the pineapple slices and flame with the Creme De Cacao. Add the sauce and heat gently.

To serve: Divide the pineapple slices between four plates and arrange a scoop of ice-cream in the middle of each slice. Pour the hot sauce over the ice-cream and serve immediately.

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