SMOKED AND CARAMELISED PINEAPPLE,
COCONUT AND LEMONGRASS ICE CREAM
AND SPICY CORNBREAD CRUMBLE
Serves 6 people
This recipe is part of our project Contrasts. Wanting to work with different contrasting flavours within the same colour palette, Bia played with different shades of yellow, combining smoky, spicy, fresh and sweet elements.
1. ICE CREAM
400 ml fresh coconut milk
300 g lemongrass
3 tbsp desiccated coconut
5 egg yolks
500 ml milk
250 ml double cream
200 g sugar
1/2 vanilla pod
1 Small pineapple
25 g melted butter
1 tsp dark brown sugar
1 ½ cup juniper wood chips
6 small rolls of day old cornbread
100 g butter
1 tsp cayenne pepper
1. Roughly chop the lemongrass and set it aside.
- Into a saucepan, over low heat, add all the liquids, the desiccated coconut, the lemongrass and half the sugar. Let it reach a simmer, then turn off the heat. Set it aside with the lid on for 1 h and sieve it after.
- In a separate bowl, mix the yolks and the rest of the sugar until they double in size. Meanwhile, reheat the liquid in the saucepan until it reaches a simmer.
- Mix one-third of the liquid into the yolk mixture. Then add it back to the saucepan with the rest of the liquid.
- Over low heat, stir the liquid non-stop with a wooden spoon until it reaches 82º C. (If you don’t have a thermometer, the liquid should be thick enough that when you run your finger through the back of the wooden spoon, it leaves a trail).
- Cover it with plastic wrap, pressing gently onto the liquid to prevent a skin from forming. Let it cool down to room temperature and put it in the refrigerator for 24 h.
- The next day, put a food container in the freezer to chill.
- Pour the cold liquid into the ice cream machine and follow the manufacturer's instructions.
- Then add it to the cold food container and put it in the freezer for at least 4 h.
2. Preheat the oven to 125º C. Put a smoking box with the juniper wood chips in the oven’s lowest grid.
- Peel the pineapple and cut it into 12 equal pieces.
- Melt the butter and mix it with the sugar.
- In a baking pan lined with baking paper, put the pineapple pieces and brush them with the butter and sugar mixture.
- Roast the pineapple for 2 h or until it is caramelised and smoked.
3. In a blender, coarsely grind the cornbread.
- In a frying pan over medium heat, melt the butter, add the cayenne pepper and salt. Fry the breadcrumbs, stirring non-stop until golden.
- Let it cool so it becomes crunchy.