John Myers
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Confit Pineapple in Butter Caramel with Buckwheat Panna Cotta on Orange Butter Rice
The perfect confit pineapple in butter caramel with buckwheat panna cotta on orange butter rice recipe with a picture and simple step-by-step instructions.
Orange butter rice
- 4 Egg yolk
- 400 ml Milk
- 100 g Glucose syrup
- 75 g Sugar
- 3 Organic oranges
- 200 g Butter
pineapple
- 2 Pineapple
- 1 Tahitian vanilla pod
Buckwheat panna cotta
- 5 tbsp Buckwheat
- 1 liter Cream
- 3 tbsp Sugar
- 3 sheet Gelatin
- 6 Edible flowers
Butter caramel
- 150 g Sugar
- 100 g French salt butter
- For the orange butter rice, put the egg yolks, milk, glucose syrup, 75g sugar, orange juice and peel in a saucepan and peel off to the rose over low heat. Remove from heat and mix in the butter. Pour the mixture into a silicone ice cube tray and freeze overnight. (Alternatively, freeze creamy in an ice cream maker.)
- Peel a pineapple, cut it into pieces and extract the juice. Chill half of the juice. Remove the head and lid of the second pineapple and cut into 6 slices. Now cut out circles from the discs with a metal ring. Halve the vanilla pod and scrape it out, set aside the pulp for the butter caramel. Vacuum the scraped pod together with the pineapple rings and place in a sous vide device at 63 ° C for 60 minutes.
- For the panna cotta, roast the buckwheat in a pan without fat for a few minutes. Bring the cream to the boil in a saucepan and remove from the stove. Add buckwheat to the cream and let it steep for at least 60 minutes. Pass the cream through a sieve and bring 500 ml of it to the boil again in a saucepan (use the rest for other purposes), adding 3 tablespoons of sugar. Remove from heat and stir in gelatin well. Pour into an aluminum bowl and beat on the crash ice until the mass binds (this takes about 10 minutes). Put the ice cubes (ice cream mass) in a (stable!) Mixer and mix for 20 seconds to create a creamy ice cream.
- For the butter caramel, put 150 g sugar with the salted butter in a pan and let it caramelize until light brown. Add the vanilla pulp and deglaze with the pineapple juice. Let the sugar simmer and then keep it warm. Arrange the confectioned pineapple on plates and pour the buttered caramel over them, each with an edible flower. Put one clump of ice cream in bowls and cover with panna cotta.
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