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PINEAPPLE COOKED IN PACHARÁN WITH HAZELNUT MOUSSE, MOSCETEL SAUCE AND TIGERNUT ICE CREAM

Ingredients

http://www.gastronomia-aragonesa.com

With desserts like this are our cooks.
This recipe is from the School of Hospitality Miralbueno (Zaragoza).

 

* 1 medium pineapple,
* 1 / 4 l. Pacharán,
* 1 / 4 l. water
* 1 kg. sugar.

For the hazelnut mousse:

* 30 grs. of egg whites,
* 30 grs. sugar
*1.5  dl. cream,
* 50 grs. chopped hazelnuts,
* 25 grs. hazelnut paste,
* Mint leaves.

For the sauce:

* 2 dl. moscatel,
* 75 grs. sugar
* 1 cinnamon stick.

 for the tigernut ice cream:

* 1/4 kg of tigernut,
* 1 / 2 l. milk
* 2 dl. cream,
* 100 grs. sugar
* 50 grs. glucose.

Decoration:

* Roasted and caramelized hazelnuts,
* Caramelized walnuts,
* Basil leaves.

Preparation

Tigernut ice cream:

take the tigernut soaked in milk 18 to 24 horas. Crush the tigernuts with the milk which has been soaking, the cream and sugar until it forms a paste. The best result gives the termomix.  Strain. freezing.

Cooked pineapple:

discourage the pineapple and peel their skin. vertically laminated cook in pacharán, water and sugar at low heat 10 minutes. Reserve cold.

Hazelnut Mousse:

whip teh cream with chopped hazelnuts, hazelnut paste and chopped fresh mint. Add the wihipped white with the sugar peaks. Mix with whisk, enveloping movements.

Moscatel sauce and cinnamon:

simmer over low heat until the ingredients to make a lightweight body. Giving color to Granada.


PRESENTATION

Train rolls around with the pineapple slices. Using a pastry filled with manga hazelnut mousse. Have a roll of pineapple in the center of the dish. auce moscatel. Decorate with caramelized hazelnuts. Place a ball of ice cream at the end of the plate. Accommodate some ice cream with caramelized walnuts. Finish with a basil leaf.