Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Caramelised pineapple, pineapple ice-cream and balsamic vinegar – by Chris Galvin

11 September 2006
Caramelised pineapple, pineapple ice-cream and balsamic vinegar – by Chris Galvin

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Caramelised pineapple, pineapple ice-cream and balsamic vinegar
INGREDIENTS (serves four) Pineapple barrels 2 pineapples 100g sugar 1 vanilla pod 20ml rum Chips 1/2 pineapple 250g sugar 500ml water Ice-cream 250ml milk 125 double cream 3 eggs 50g sugar 50g pineapple purée Sauce 1 vanilla pod Balsamic vinegar ### METHOD For the pineapple barrels, remove the skin and cut two round segments of fruit from each pineapple. Cut each one into a cylinder using a 75mm cutter. Then, cut out the core with a 25mm cutter. Cook the sugar to a caramel, and then add vanilla and rum. Place barrels (cylinders) of pineapple in caramel and bake for five minutes at 200ºC. For the chips, slice the half pineapple into 1.5mm slices on the slicing machine. Boil sugar and water. Add pineapple slices and boil until tender. Transfer to a sheet of silicone paper and dry out at 90Á­C for two hours. Remove and cool down until crisp. For the ice-cream, make crème anglaise with the milk, double cream, eggs and sugar. Chill. Add pineapple purée (using 50g of pineapple trimmings) to chilled crème anglaise and churnin ice-cream machine. Store in freezerat -18ºC. For the sauce, take the rest of the trimmings, cut into brunoise and add the seeds from the vanilla pod. To serve, put one barrel on each plate. Top with layers of ice-cream and pineapple chips. Sprinkle sauce around the pineapple and drizzle with balsamic vinegar. Chris Galvin Photo © Tom Stockhill
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