Roasted Pineapple With Lemongrass Chiboost
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
40 g
Butter30 g
Sugar Granulated30 g
Light Brown Sugar1 medium
Pineapple (diced)2 cups
Milk200 g
Sugar40 g
Pastry FlourDirections:
1
Roasted Pineapple: Melt the butter in a large saucepan and add the seeded vanilla bean
2
Add the granulated and the light brown sugar, stirring continuously
3
Add the diced pineapple
4
Cook the mixture until the pineapple is translucent, about 10 to 20 minutes
5
Lemongrass Pastry Cream: Pour the milk in a large pot on high heat
6
Clean and slice the lemongrass and add to the milk and bring to a boil
7
Turn off heat
8
Let steep for 1 hour
9
Add seeded vanilla bean
10
Bring to a boil again
11
Take out the vanilla bean and strain the mixture through a sieve into a mixing bowl
12
Combine sugar, pastry flour and yolks and temper by adding in the hot liquid slowly
13
This mixture will form a stiff pastry cream
14
Whisk rapidly over low flame for 1 minute
15
Put mixture in a blender
16
Blend out lumps
17
Italian Meringue: Heat the sugar (123 degrees C) to soft-ball stage
18
Whip egg whites until stiff peaks form and then pour in the hot sugar
19
Continue whipping the mixture together until stiff peaks form
20
Fold the Italian Meringue into the lemongrass pastry cream
21
Pipe the mixture into round flexible molds
22
Freeze the molds overnight
23
Take the molds out of the freezer 3 hours before serving
24
Once the cream begins to thaw, turn the mold upside down and remove the formed cream onto the center of a plate
25
Garnish the plate with the roasted pineapple mixture
26
For added presentation, sprinkle sugar on top and torch