Fresh Pineapple with Rum Cream Recipe
Ingredients
| Rum Cream | ||
| Egg yolks | 3 | |
| Superfine sugar | 3 Tablespoon | |
| Unsalted butter | 1/2 Cup (16 tbs), cut into pieces | |
| Dark rum | 2 Tablespoon | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| 1 ripe m medium-large pineapple | ||
| 8 very thin slices ripe cantaloupe (garnish) | ||
Directions
GETTING READY
1. Using a sharp fruit knife, slice off the base and stem of pineapple
2. Reserve a few small leaves for garnish.
3. Cut the pineapple lengthwise into quarters,
4. Slice off the skin and core the center
5. Slice each quarter lengthwise into 1/4-inch-thick slices.
MAKING
6. In a basin, blend egg yolks and sugar.
7. Place the basin over a double boiler.
8. Whisk the eggs with a wire whisk until thick and warm
9. Add dollops of butter whisk until all of it has been incorporated to form a thick sauce
10. Take basin off the heat and whisk occasionally to cool to room temperature.
11. Add rum and stir in.
12. Fold in about 1/3 cup whipped cream, reserving the remaining whipped cream for another use.
13. Store the sauce in the refrigerator until required.
SERVING
14. Arrange pineapple slices, overlapping them slightly, on 4 chilled dessert plates
15. Curl cantaloupe slices in an S shape and use 2 slices to garnish each plate.
16. Garnish with reserved pineapple leaves.
17. Drizzle rum cream over pineapple, pouring the rest into a sauce boat and passing separately at the table.
1. Using a sharp fruit knife, slice off the base and stem of pineapple
2. Reserve a few small leaves for garnish.
3. Cut the pineapple lengthwise into quarters,
4. Slice off the skin and core the center
5. Slice each quarter lengthwise into 1/4-inch-thick slices.
MAKING
6. In a basin, blend egg yolks and sugar.
7. Place the basin over a double boiler.
8. Whisk the eggs with a wire whisk until thick and warm
9. Add dollops of butter whisk until all of it has been incorporated to form a thick sauce
10. Take basin off the heat and whisk occasionally to cool to room temperature.
11. Add rum and stir in.
12. Fold in about 1/3 cup whipped cream, reserving the remaining whipped cream for another use.
13. Store the sauce in the refrigerator until required.
SERVING
14. Arrange pineapple slices, overlapping them slightly, on 4 chilled dessert plates
15. Curl cantaloupe slices in an S shape and use 2 slices to garnish each plate.
16. Garnish with reserved pineapple leaves.
17. Drizzle rum cream over pineapple, pouring the rest into a sauce boat and passing separately at the table.
Chef
