Pineapple Crumble served with Pina Colada Caramel Sauce and Vanilla Ice Cream


Pineapple Crumble
Ingredients:
(A)    Plain Flour  普通面粉                                                   100g
Brown Sugar       黄糖                                                   100g
Butter                   奶油                                                   100g
Almond Ground  杏仁粉                                              100g

(B)   Big Pineapple      黄梨                                        1 no
 Butter                   奶油                                       50g
 Brown Sugar       黄糖                                        50g
 Lime Zest         柠檬皮                                       3 no

Pina Colada Caramel
Castor Sugar                      砂糖                                    100g
Cooking Pineapple Juice   黄梨汁                                80g
Coconut Cream                 椰汁                                      80g

Method:
1.      Peel the pineapples and chop into small cubes.  Panfry them for about 10 minutes on medium heat, with 50g of butter.
把黄梨去皮切丁,加入奶油以中火炒约10分钟。

2.      Add in sugar and lemon zest. 加入糖和柠檬皮。

3.      At the end of cooking, sieve the pineapple.  Keep the cooking juice that you will use for the caramel.
把煮好了的黄梨过筛,黄梨汁置放一边待用。

4.      In a bowl, cut the cold butter in small cubes.  Add the brown sugar, flour, almond powder and mix  well with your fingers until it looks like crumble.
将冷的奶油切丁,加入黄糖, 面粉, 杏仁粉,用手搓成脆粒状。

5.      Fill up the two third of the ring (previously buttered) with pineapples.  Press down and add the crumble on top.
把黄梨装入以涂奶油的模里压紧。再加上杏仁脆粒。

6.      Bake for 180C for 25 minutes.  Serve warm. 180C 烤约25分钟。


Preparing Pina Colada Caramel sauce:
1.      Melt the sugar on a pan at medium heat until it turns to caramel.  Once you get a nice caramel colour and it makes a nice foam on the whole surface, remove the pan from the stove and immediately pour the pineapple cooking juice previously kept and coconut cream. Put the pan back to the heat and let boil until the caramel is able to coat a spoon. Keep aside in plastic bottle.
      把糖加热溶解成焦糖。当看到焦糖颜色加深及表面发泡,立即离火加入黄梨汁和椰汁。再把焦糖加热至能够盖上一个木匙。


Vanilla Ice Cream
Milk       牛奶                                                                  400g
Dairy Whipping Cream 鲜奶油                                   250g
Vanilla Beans      香草                                                       2 nos
Castor Sugar       细砂糖                                                  80g

1.      Soak milk and whipping cream with vanilla beans overnight.
奶和鲜奶油混合加入香草放入冰箱隔夜。

2.      Pour (1) and sugar into icecream machine.
把材料(1)和糖倒入冰淇淋机里。

No comments: