Preparation
Ingredients
Pineapple-rum cremeux:
50g White rum
300g Pineapple purée
120g Egg yolk
120g Sugar
5g Gelatin
100g Butter
Compote:
600g Pineapple cubes
82g Sugar
300g Pineapple purée
80g Concentrate
12g Gelatin
6g Doppelquelle
50g White rum
300g Pineapple purée
120g Egg yolk
120g Sugar
5g Gelatin
100g Butter
Compote:
600g Pineapple cubes
82g Sugar
300g Pineapple purée
80g Concentrate
12g Gelatin
6g Doppelquelle
Recipe
Download pdf (4kB)Pineapple-rum cremeux:
Soak gelatine in water. Bring the puré with half of the sugar to a boil. Whisk the egg yolk and sugar until smooth. Cook through for about 5 minutes at 85 °C. Add the soaked gelatin and butter.
Compote:
Bring the purée and concentrate to a boil. Mix the sugar with the doppelquelle. Add this to the purée and add the gelatin. Pour the mixture over the peach cubes.