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Roasted pineapple Verrine
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Roasted pineapple Verrine
The pineapple is cooked in syrup with cloves, cinnamon, ginger, lemon juice and dates. All these spicy and tangy ingredients bring an exotic taste to the pineapple. The sweetness of mascarpone cheese and mint, brings a freshness that makes it a perfect summer dessert!
Roasted pineapple Verrine
| Prep time: 15 minutes |
|---|
| Cooking time: 65 minutes |
| Servings or yield: For 6 people |
| Difficulty level: Easy |
| 1 fresh pineapple |
|---|
| 7 chopped mint leaves + 6 mint leaves for garnish |
| Crushed, toasted pecans, optional |
| For syrup |
| 2 cups / 500ml of water |
| 8 tbsp. / 100g sugar |
| 12 whole cloves |
| 1 cinnamon stick |
| 2 inches pieces fresh ginger, peeled and sliced |
| Juice of 1 lemon |
| 4 dried dates, pitted and chopped |
| For the mascarpone cream |
| 1 cup mascarpone cheese |
| 1 cup cream 35% + 1 tbsp. |
| 4 tbsp. maple syrup |
| 4 x 1 cup glass containers, to serve |
Preparation
Preheat oven to 450 ° F.
For the syrup, put all the ingredients in a small saucepan, bring to boil reduce heat to low and let infuse 5 minutes.
Peel and slice pineapple into quarter’s lengthwise, place on high ledges baking pan, add syrup and bake 60 minutes, basting every 15 minutes. When cooking time is up, if fork inserted goes in without resistance, remove from oven and let cool. Filter cooking syrup and set aside.
Once the pineapple is cooled, cut into small cubes 1/2 inch, place chunks in a bowl, add the syrup and chopped mint, keep cool.
For the cream, add 1 tbsp. 35% cream to mascarpone and mix well with a fork. In a mixer bowl, add the remaining cream with maple syrup. Whip until firm. Add the mascarpone, 1 tbsp. at a time, folding gently. Refrigerate until ready to use.
For the glasses, place about 1 inch cream at bottom, add 1 to 2 tbsp. pineapple mixture. Topped with crushed pecans, mint leaf and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat oven to 450 ° F. For the syrup, put all the ingredients in a small saucepan, bring to boil reduce heat to low and let infuse 5 minutes.
2 - Peel and slice pineapple into quarter’s lengthwise, place on high ledges baking pan.
3 - Add syrup to pineapple and bake 60 minutes, basting every 15 minutes.
4 - When cooking time is up, if fork inserted goes in without resistance, remove from oven and let cool.
5 - Filter cooking syrup and set aside.
6 - Once the pineapple is cooled, cut into small cubes 1/2 inch.
7 - Place pineapple chunks in a bowl, add the syrup and chopped mint, keep cool.
8 - For the cream, add 1 tbsp. 35% cream to mascarpone and mix well with a fork.
9 - In a mixer bowl, add the remaining cream with maple syrup.
10 - Whip until firm.
11 - Add the mascarpone, 1 tbsp. at a time, folding gently. Refrigerate until ready to use.
12 - For the glasses, place about 1 inch cream at bottom, add 1 to 2 tbsp. pineapple mixture.
13 - Topped with crushed pecans, mint leaf and enjoy!
