John Myers
Contents
show
Baked Pineapple with Rum and Vanilla Cream
The perfect baked pineapple with rum and vanilla cream recipe with a picture and simple step-by-step instructions.
Vanilla icecream
- 600 ml Whipped cream
- 1 piece Vanilla pod
- 170 g Sugar
- 1 piece Egg yolk
pineapple
- 3 piece Baby pineapple
- 1 shot Rum
- 1 pinch Sugar brown
- 400 ml Whipped cream
- 1 pinch Bourbon vanilla sugar
- 1 pinch Pepper
Egg whites
- 3 piece Protein
- 3 tsp Sugar
ice cream
- For the ice cream, first whip the cream until it is semi-stiff, add the scraped vanilla pod and sugar, continue whipping until the cream is almost stiff (not too firm, otherwise the ice cream will not be creamy). Then stir in the whisked egg yolks. Put the mixture in a plastic bowl and let it freeze.
Baby pineapple
- Cut the baby pineapple in half lengthways and carefully hollow it out – remove the stalk in the process. Cut the pulp into small pieces, mix with brown sugar and rum and pour back into the pineapple halves. Bake the whole thing in the oven at 200 ° C for about 15 minutes. Meanwhile prepare the vanilla cream. To do this, whip the cream until half-firm and add the vanilla sugar.
Egg whites
- Then prepare very firm egg whites with the egg white and sugar.
- Put a dollop of vanilla ice cream on the baked pineapple halves, then cover with egg whites. Color the egg whites a little brown with the Bunsen burner. To round it off, arrange the vanilla cream next to the pineapple half on the plate.
Facebook Comments