Cinnamon Smoked Pineapple With Sambuca Raisin Ice Cream
by Ling
@ 23 Oct 2013
Ingredients
Wood chips and cinnamon sticks, for smoking
10 cinnamon sticks, grinded
1 baby pineapple, peeled
Edible flowers, for garnishing
Sambuca Raisin Ice Cream
250ml milk
150g sugar
Salt, to taste
1 vanilla bean pod, scraped
500ml heavy cream
30g golden raisins, macerated for 2 nights
in Sambuca
5 egg yolks
1 tsp pure vanilla extract
Preparation
For the sambuca raisin ice cream: Place the milk, sugar and salt into a saucepan and simmer over low heat. Add in the vanilla beans and infuse the mixture for an hour. Place the heavy cream, macerated raisins, egg yolks and pure vanilla extract into a mixing bowl and whisk until smooth. Add in the infused milk mixture and whisk well. Pour the mixture into an ice cream machine and process with the manufacturer’s instructions.
Heat an oven grill with wood chips and cinnamon sticks until hot. Sprinkle the grinded cinnamon powder onto the baby pineapple and place on top of the hot oven grill and smoke for about 15 minutes.
Place the cinnamon smoked pineapple onto the centre of a serving plate. Place a small banana leaf onto the serving plate and top with the Sambuca raisin ice cream. Garnish with edible flowers.
Makes 1 portion
