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Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream
This stunning sous-vide pineapple recipe from Nigel Haworth is infused with warming rum, zingy lime and soothing vanilla for a perfectly balanced dessert. An Eccles cake ice cream makes the perfect accompaniment, alongside the pineapple jelly, pineapple carpaccio and currant gel.
First published in 2015
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Ingredients
Metric
Imperial
Eccles cake ice cream
- 350g of milk
- 150g of cream
- 25g of glucose
- 1 1/2 vanilla pods, seeds scraped
- 50g of milk powder
- 80g of egg yolk
- 130g of sugar
- 100g of Eccles cake, crushed
Pineapple jelly
- 300g of pineapple juice, good quality
- 10g of sugar
- 1 lime, juiced
- 1 1/2 gelatine leaves, soaked in cold water until soft
Currant purée
- 150g of currants
- 200ml of water
- 1 lime, juiced
- 1 vanilla pod, seeds scraped
Crumble
- 320g of plain flour
- 200g of butter, diced
- 200g of caster sugar
Sugar pull
- 200g of fondant sugar
- 40ml of glucose syrup
Roasted pineapple
Pineapple carpaccio
- 100ml of stock syrup
- 1 lime, juiced
- 1 vanilla pod, seeds scraped
SAVE RECIPE
Equipment
- Chamber sealer
- Water bath
- Vacuum bags
- Ice cream maker
- Blender
- Squeezy bottle
Method
1
Begin by making the ice cream. Place the milk, cream, glucose, scraped vanilla pod and milk powder in a pan and bring to the boil. Meanwhile, whisk together the egg yolks and sugar until combined
- 350g of milk
- 150g of cream
- 25g of glucose
- 1 1/2 vanilla pods, seeds scraped
- 50g of milk powder
- 80g of egg yolk
- 130g of sugar
2
Pour the milk and cream onto the egg yolks and sugar, whisking constantly to combine. Return to the pan and cook until the mixture coats the back of a spoon. Pass through a fine sieve into a bowl over ice and leave to cool
3
Once cooled, churn in an ice cream machine the fold through the crushed Eccles cake. Transfer to the freezer until ready to serve
- 100g of Eccles cake, crushed
4
For the jelly, place the pineapple juice, sugar and lime juice in a pan and bring to the boil. Whisk in the softened gelatine until it has completely dissolved
- 300g of pineapple juice, good quality
- 10g of sugar
- 1 lime, juiced
- 1 1/2 gelatine leaves, soaked in cold water until soft
5
Pass the juice through a sieve and place into a small container to a depth of 1cm. Place in the fridge and leave to set for at least 2 hours
6
To make the currant purée, place the currants in a pan with the water, lime juice and vanilla. Bring to the boil then reduce the heat and simmer for 5 minutes
- 150g of currants
- 200ml of water
- 1 lime, juiced
- 1 vanilla pod, seeds scraped
7
Transfer to a blender and blitz until smooth – you may need to add a little extra water if the mixture is a little thick. Pass through a fine sieve and store in a squeezy bottle until needed
8
Preheat the oven to 180°C/gas mark 4
9
For the crumble, rub together the flour and butter to create a breadcrumb-like mixture, then stir through the sugar
- 320g of plain flour
- 200g of butter, diced
- 200g of caster sugar
10
Transfer to a tray and bake for 15 minutes until golden brown. Allow to cool then break into a crumble
11
To make the sugar pull, bring the sugar and glucose syrup to the boil and cook to 121°C. Stop the cooking by dipping the base of the pan into cold water, add the reserved finely chopped nuts and pour out onto a silicone mat
12
When cooled a little, pull the sheets of sugar into long strands of various shapes
13
Preheat a water bath to 85°C
14
Cut the top and bottom off of the pineapple, stand the pineapple upright and carefully cut away the skin with a knife, angling the blade to keep the shape of the pineapple
- 1 pineapple, large
15
Split the pineapple in half, and then split one of the halves into quarters, removing the core. Reserve the other half for the carpaccio
17
Remove from the bag, pour the juices into a saucepan and reduce to a syrup. Brush the pineapple syrup evenly over the pineapple to glaze
18
For the carpaccio, place the stock syrup, lime juice and vanilla pod in a pan and bring to the boil. Once boiled, remove from the heat and leave to cool
- 100ml of stock syrup
- 1 lime, juiced
- 1 vanilla pod, seeds scraped
19
Thinly slice the remaining pineapple half lengthways to get a thin sheet of pineapple. Repeat this 4 times
20
Place the slices of pineapple in the stock syrup and set aside for 5 minutes
21
To serve, place a piece of pineapple on the plate with a spoonful of jelly, some currant purée and piece of carpaccio to one side. Place a little crumble on the plate with the sugar pull and ice cream and serve
First published in 2015
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share recipe:
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