Fresh pineapple with rum cream
Pineapple Rum New York Creams
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18974. Report a problem with this recipe.
Title: Fresh pineapple with rum cream
Categories: Desserts, Masterchefs, New york, 1fa
Yield: 1 Servings
1 md Pineapple
8 sl Cantaloupe, thin slices
3 ea Egg yolks
3 tb Sugar, superfine
2 tb Rum, dark
1/2 c Butter, unsalted, chilled
-- and cut into pieces
1/3 c Cream, whipping
For Rum Cream: ==============
In the top of a double boiler, blend the egg yolks and sugar.
Place this over boiling water and whisk until warm to the touch. Add
the butter, 1 or 2 pieces at a time. When all of the butter has been
incorporated, whisk until lightly thickened, 1 or 2 minutes longer.
Remove from heat and cool, whisking occasionally. When cool,
gradually whisk in the rum and fold in about 1/3 cup of whipped cream.
Cut off the base and stem of the pineapple, reserving a few small
leaves for garnish. Quarter the pineapple lengthwise and then remove
the skin and core with a sharp knife. Slice each quarter lengthwise
into 1/4-inch-thick slices.
To Assemble: ============
Arrange the pineapple slices on chilled plates, overlapping
slightly. Gently curl the cantaloupe slices in the shape of an "S"
and place 2 pieces on each plate as garnish. Garnish with reserved
pineapple leaves. Spoon some of the rum cream over the pineapple and
serve remainder of the cream on the side.
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