Roasted pineapple
with caramel cookie and smoked ice cream
Roasted pineapple
Ingredients
- 1 pc. Ripe pineapple
- 130g. Maple syrup
- 30g. Brown sugar
- 20g. Lime juice
- 3g. Ahumal – Smoke powder Ingredíssimo (ref.100090)
Process
- Peel the pineapple and leave it smooth.
- Roast it whole in the oven on a platter to keep its own juices. Bake at 180ºC for about 30 minutes approx. and turn it over.
- Remove from the oven and let cool completely.
- Divide into 3 vertical parts, discarding the most fibrous central part.
- Make a mixture of maple syrup, brown sugar, Ahumal Smoke Powder and lime juice.
- Put this mixture into a vacuum bag along with the pieces of roasted pineapple.
- Introduce the vacuum bag in the packaging machine and carry out the packaging at 100%. The result will be a pineapple impregnated with the smoked syrup.
- Store in the refrigerator.
Caramel cookie
Ingredients
- 160g. Sugar
- 200g. Hazelnut powder
- 2 pc. Lemon zest
- 240g. Loose flour
- 180g. Butter
- 40g. Caramelized milk powder Ingredíssimo (ref.608553)
- 35g. Natural sesame Ingredíssimo (ref.601805)
Process
- Mix all the ingredients and work in the mixer with the paddle.
- Once homogeneous, add the cold diced butter and continue working the dough until it becomes a compact mass.
- Freeze the dough in the form of a block.
- Once frozen, pass through a coarse grater and obtain biscuit filaments.
- Cook in a tray on a perforated silicone mat at 170ºC in an air oven for about 14 minutes.
- Once cold, finish crumbling the biscuit and leave it ready to be plated before serving.
Smoked cream ice cream
Ingredients
- 120ml. Water
- 970g. Milk
- 280g. Cream 35% m.g.
- 90g. Skim milk powder
- 290g. Sugar
- 30g. Dextrose
- 45g. Glucose powder
- 185g. Pasteurized egg yolk
- C.S. Ice cream stabilizer
- 1 pc. Cinnamon stick
- 2 pc. Lemon zest
- 1. Vanilla pod
- 4g. Ahumal – Smoke powder Ingredíssimo (ref.100090)
Process
- Make an infusion to flavor the water, milk, cream, powdered milk, sugar, Ahumal Smoke Powder, cinnamon, lemon zest and vanilla with its pulp.
- Let the infusion rest for 30 minutes approx.
- Strain the mixture and stir into the egg yolks.
- Cook at 83ºC in a bain-marie.
- Dry mix the dextrose, glucose and ice cream stabilizer.
- Add to the previous mixture, stirring at the same time and pass through a blender, homogenizing the mixture perfectly.
- Cover and allow the mixture to mature under refrigeration for about 12 hours.
- Pass the mixture through the ice cream machine until it becomes a creamy ice cream.
- Remove from the machine and store in a container suitable for freezing.
- Keep frozen at -18ºC until the moment of its use in the service.
Assembly and finishing
- Choose a large, flat carving plate.
- Cut the pineapple into thin slices and place them superimposed one on top of the other in the shape of a fan.
- Spread a little mound of caramel cookie.
- Make a ball of cream ice cream and place it on the textured cookie.
- Decorate with some Chili fibers Ingredíssimo (ref.608651) and fresh sprouts.
