Caramelised pineapple, pineapple ice-cream and balsamic vinegar

INGREDIENTS

(serves four)

Pineapple barrels
2 pineapples
100g sugar
1 vanilla pod
20ml rum

Chips
1/2 pineapple
250g sugar
500ml water

Ice-cream
250ml milk
125 double cream
3 eggs
50g sugar
50g pineapple purée

Sauce
1 vanilla pod
Balsamic vinegar

METHOD

For the pineapple barrels, remove the skin and cut two round segments of fruit from each pineapple. Cut each one into a cylinder using a 75mm cutter. Then, cut out the core with a 25mm cutter.

Cook the sugar to a caramel, and then add vanilla and rum.

Place barrels (cylinders) of pineapple in caramel and bake for five minutes at 200ºC.

For the chips, slice the half pineapple into 1.5mm slices on the slicing machine. Boil sugar and water. Add pineapple slices and boil until tender. Transfer to a sheet of silicone paper and dry out at 90íC for two hours. Remove and cool down until crisp.

For the ice-cream, make crème anglaise with the milk, double cream, eggs and sugar. Chill. Add pineapple purée (using 50g of pineapple trimmings) to chilled crème anglaise and churnin ice-cream machine. Store in freezerat -18ºC.

For the sauce, take the rest of the trimmings, cut into brunoise and add the seeds from the vanilla pod. To serve, put one barrel on each plate. Top with layers of ice-cream and pineapple chips. Sprinkle sauce around the pineapple and drizzle with balsamic vinegar.

Chris Galvin

Photo © Tom Stockhill