Pineapple with coconut caramel, raspberries and vanilla ice cream

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Ingredients

pineapple, peeled
2 tbsp sugar
2½ dl coconut milk
vanilla pod
2 cloves
150 g raspberries
4 scoops of vanilla ice cream (coconut ice cream)

Preparation

Cut the pineapple in half lengthways, remove the core and put into a vacuum bag.
Caramelize the sugar and deglaze with the coconut milk. Add the vanilla pod and cloves and gently simmer until the caramel is dissolved.
Allow the caramel mixture to cool down, add to the pineapple, vacuum seal on level 2. Place the bag in the perforated cooking tray, put into the cold cooking space and cook.
Allow the pineapple to cool down in the vacuum bag to room temperature or place in a refrigerator to chill.
Take the pineapple out of the vacuum bag, reduce the juice until thick and syrupy.
Cut the pineapple and decorate with raspberries and vanilla ice cream. Drizzle over the juice reduction.

Cooking steps

Steaming 85°C for 1 Hrs 30 Mins

Tips

The cooked pineapple is suitable for storing in the refrigerator. This intensifies its flavour. It can be enjoyed cold, warm or seared.

Perforated cooking tray

Quantity Ingredient
2 tbsp sugar
vanilla pod
2 cloves
4 scoops of vanilla ice cream (coconut ice cream)
2½ dl coconut milk
pineapple
150 g raspberries

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