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POACHED PINEAPPLE, MICHEL CLUIZEL CONES, CICELY ICE CREAM, RUM RAISIN AND PASSION FRUIT

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POACHED PINEAPPLE, MICHEL CLUIZEL CONES, CICELY ICE CREAM, RUM RAISIN AND PASSION FRUIT

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Ingredients

Chocolate Mousse
6 Egg Yolks
2 Eggs
200 grams Caster Sugar
100 grams Water
500 grams Cream
375 grams 65 % dark chocolate, Michel Cluizel
Pineapples
1 pineapple, del monte
225 grams Caster Sugar
75 grams pineapple juice
25 millilitres Pedro Ximenez
Ice cream
1000 millilitres full fat milk
100 grams Cream
150 grams Caster Sugar
95 grams egg yolk
100 grams sweet cicely
Raisins
100 grams raisins
150 grams Water
150 grams Caster Sugar
2 passion fruits
35 millilitres passion fruits
Pineapple gel
400 millilitres pineapple juice
1% of final pineapple juice weight Agar-agar
Chocolate casing
200 grams 65 % dark chocolate, Michel Cluizel
Chocolate crumble
60 grams unsalted butter, room temperature
50 grams Flour
50 grams cocoa powder
50 grams Brown Sugar
1 pinch flaky sea salt
  • Medium

Ingredients

  • Chocolate Mousse

  • Pineapples

  • Ice cream

  • Raisins

  • Pineapple gel

  • Chocolate casing

  • Chocolate crumble

Directions

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Mousse

  1. Place the sugar and the water in a pan and boil to 119˚C. Meanwhile, add the eggs and the egg yolks to a food mixer and whisk on full speed. Once the sugar and water has reached 119˚C, pour slowly onto the eggs while continuing to whisk on a medium speed until cool
    1. 100g of water
    2. 200g of caster sugar
    3. 6 egg yolks
    4. 2 eggs
  2. In a separate bowl, add the cream to a pan over a medium heat and bring to the boil. Once boiling, remove from the heat and pour onto the room temperature chocolate. Stir gently to combine and allow to cool until lukewarm
    1. 500g of cream
    2. 375g of 65% dark chocolate, Michel Cluizel
  3. In a large bowl, fold the egg sugar mixture into the chocolate and transfer to a container to set and cool in the fridge

Pineapple

  1. Melt the sugar in a small deep pot over a medium heat until a dark caramel forms, approximately 170˚C. Add the pineapple juice to dilute and bring to the boil, ensuring all the caramel and juice are combined
    1. 225g of caster sugar
    2. 75g of pineapple juice
  2. Meanwhile, cut the pineapples into large cubes and simmer gently in the caramel for 10 minutes. Add the Pedro Ximenez, stir to combine and remove from the heat. Transfer to a bowl, wrap in cling film and set aside until ready to serve
    1. 1 pineapple
    2. 25ml of Pedro Ximenez

Ice Cream

  1. In a pan, combine the milk and cream and bring to the boil. Add the sweet cicely, remove from the heat and allow to infuse for 1 hour
    1. 1000ml of full-fat milk
    2. 100g of cream
    3. 100g of sweet cicely
  2. After 1 hour, whisk the eggs with the sugar until creamy and pale in colour. Bring the cream mixture back to the boil, then pass through a fine sieve onto the eggs, whisking to combine. Add to a pan and heat to 65˚C. Once it reaches 65˚C, remove from the heat and allow to cool. Freeze in a Pacojet container and churn once ready to serve
    1. 95g of egg yolk
    2. 150g of caster sugar

Raisins

  1. Boil the water with the sugar in a pan to create a sugar syrup. Add the raisins to the syrup and allow to cool. Once the mixture has cooled, add the Malibu and the passion fruit pulp, including the seeds
    1. 150g of water
    2. 150g of caster sugar
    3. 2 passion fruits
    4. 100g of raisins
    5. 35ml of Malibu

Pineapple Gel

  1. Heat 200ml of the pineapple juice in a pan over a medium heat. Reduce for 20 minutes until it darkens and begins to caramelise. Remove from the heat and refresh with the remaining 200ml of juice, whisking to incorporate. Weigh the final juice solution and add 1% agar agar
    1. 400ml of pineapple juice
    2. agar agar, 1% of final pineapple juice weight
  2. Return to a low heat and blitz to incorporate. Simmer for 3 minutes, then remove from the heat, transfer to a suitable container and allow to set in the fridge
  3. Once the gel has set, blitz in a blender to form a smooth gel. Add to a squeezy bottle and set aside until ready to plate

Chocolate Casing

  1. Prepare the acetate into 6 strips measuring 6cm x 12cm. Melt the dark chocolate in a bain-marie until is reaches 54˚C
    1. 200g of 65% dark chocolate, Michel Cluizel
  2. Remove from the heat and allow to cool evenly to 27˚C, then reheat to 32˚C, smooth onto the acetate to a depth of approximately 1.5mm
  3. While the chocolate is still wet, shape the 6 strips into open bottomed cones, sealing at the bottom. Place onto a tray and refrigerate until dry
  4. Preheat the oven to 160˚C/gas mark 2

Chocolate Crumble

  1. Blitz the butter with the cocoa and flour until it resembles breadcrumbs. Pulse in the brown sugar and salt. Spread thinly over a lined baking tray and bake for 20 minutes until crunchy. Remove from the oven, allow to cool then pulse in a food processor to form fine, crunchy crumbs. Set aside in a container until ready to use
    1. 125g of unsalted butter, room temperature
    2. 100g of flour
    3. 100g of cocoa powder
    4. 50g of brown sugar
    5. 1 pinch of flaky sea salt

Final & Plating

  1. Before serving, remove the mousse from the fridge. Whisk thoroughly to aerate and place in a piping bag. Remove the chocolate cones from the fridge and place in the middle of each plate. Fill the cones with the whipped mousse and top with chocolate crumble
  2. Arrange a piece of pineapple in its liquid next to each chocolate cone and add the raisins, passion fruit and a few drops of the pineapple gel. Sprinkle on the crumble and finish with a scoop of ice cream. Serve immediately

Steven Smith

While The Freemasons at Wiswell became a local institution a long time ago, Steven Smith and his team are now enjoying national accolades worthy of the award-winning cuisine he has created in this quaint Lancashire village.

Now recognised as one of the North West’s top dining establishments, Steven has worked tirelessly to provide customers with a true gastronomic experience in a stylish yet homely pub setting. Providing seasonal a la carte menus, an exceptional wine list and a number of occasional menus, The Freemasons offers fine dining at an obtainable price, an accolade recognised this year by The Sunday Times, who not only placed The Freemasons in The Top 100 Restaurants List for the second year in succession, they also commended it for being the most affordable.

Working alongside a dedicated team, Steven and The Freemasons reaped the rewards for their hard work last year, becoming the first pub in history to receive a coveted seven out of ten in The Good Food Guide alongside taking the top spot in the Good Food Guide top 50 pubs, a position they repeated again this year. In addition, The Freemasons won Best Tourism Pub in both the Visit Lancashire and Visit England Awards and finished in the top 10 in the Gastropub Awards. The Freemasons also recently took 68th place in Square Meal’s Top 100 UK Restaurants.

Putting The Freemasons and indeed The Ribble Valley on the gastronomic map, Steven has collaborated with numerous prolific chefs in recent years, bringing the likes of Michael Wignall, James Mackenzie, Paul Askew, Josh Eggleton, Matt Tebbutt, Mary-Ellen McTague, Kenny Atkinson and Mark Wignall to The Freemasons, with events selling out within days of launching.

Such is his success at The Freemasons, Steven has undertaken a new role over the last year, offering his services as a consultant, providing new establishments with insight into building a brand, menus, staff training and much much more.

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