John Myers
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Pineapple Gugelhupf, Poached Pineapple with Jus, Coconut Slices and Ice Cream
The perfect pineapple gugelhupf, poached pineapple with jus, coconut slices and ice cream recipe with a picture and simple step-by-step instructions.
For the ice cream:
- 300 ml Cream
- 200 ml Whole milk
- 80 g Sugar
- Grated organic orange peel
- 2 tsp Orange juice
- 0,5 blackboard Chocolate 70% cocoa
For the poached pineapple:
- 1 Pc. Pineapple fresh
- Coriander
- Mint
- Sugar
- 4 cl Rum brown
- Coriander
- 50 g Soft butter
- 30 g Sugar
- 1 Pc. Vanilla pod
- 1 Pr Salt
- 15 g Desiccated coconut
- 100 g Flour
- 1 tsp Baking powder
- 30 g Dark chocolate
- 3 g Curry powder
- 1 Pc. Egg
- 20 ml Coconut syrup
- 50 ml White wine fruity
For the coconut slices:
- 125 g Shortbread
- 40 g Soft butter
- Salt
- 1 Pc. Egg
- 110 g Sugar
- Lime
- 125 g Coconut milk
- 300 g Cream cheese
ice
- Mix all ingredients together except for the chocolate. Melt the chocolate in a water bath with a little cream and add to the mixed ingredients. Pre-cool the mixture in the refrigerator and then put it in the ice cream maker.
Poached pineapple
- Put all ingredients in a vacuum bag and vacuum seal. Then poach at 80 ° C in a steamer for 40 minutes. Finally let it cool in the fridge. Take the pineapple out of the bag and puree the sauce with two slices of pineapple.
Bundt cake
- Preheat the oven to 180 ° C. Mix the butter, sugar, vanilla pulp and salt until frothy. Mix together desiccated coconut, flour, baking powder, curry and couverture. Whisk the egg with coconut syrup and gradually stir into the frothy butter. Work in the flour mixture and white wine alternately. Pour the mixture into the molds and bake for 25 minutes.
Coconut slices
- Grind butter biscuits and mix with softened butter and salt. Press the biscuit mixture into a springform pan and prebake for 10 minutes. For the topping, stir the eggs and sugar until foamy, add the zest and the juice of a lime with the other ingredients. Spread the mixture on the biscuit base and bake for about 50 minutes. Loosen the cuts from the edge but do not remove the edge and let cool.
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