Smoked Pineapple with Ginger, Mango and Vanilla
Sous-vide pineapple batons brûléed to a crackling crust, plated with vanilla and mango scoops over graham crumbs and finished under a dome of dense apple-wood smoke.
đł Cook: 15 min
Ingredients
| 2-3 pieces | fresh pineapple, sliced into 1"/2.5 cm batons | |
| â | basil, cilantro and mint leaves, to garnish | |
| 1 tbsp | 15 ml | crystallized ginger, minced |
| 1 quenelle | vanilla ice cream | |
| 1 quenelle | mango ice cream | |
| 1 oz | 28 g | graham cracker crumbs |
| 1 oz | 28 g | turbinado sugar |
| â | bamboo skewers | |
| â | apple wood smoking gun chips |
Instructions
- Set the immersion circulator (sous vide) so it circulates properly and bring the water bath to 160°F / 71°C.
- Place the sliced pineapple into a vacuum bag and pull a full 100% vacuum in a chamber sealer.
- Once the bath reaches 160°F / 71°C, cook the vacuum-sealed pineapple for 15 minutes. Remove from the bag and let drain on a paper towel.
- Thread skewers lengthwise through the pineapple to create lollipops.
- Spread the turbinado sugar on a plate. Press one side of each pineapple skewer into the sugar, coating evenly.
- Brûlée the sugar evenly with a torch. Set aside to cool.
- Place the graham cracker crumbs on the bottom of a mason jar or plate.
- Scoop 1 quenelle each of vanilla and mango ice cream and place atop the graham crumbs.
- Place the brûléed pineapple skewers inside the jar or on the plate and garnish with crystallized ginger, mint, basil and cilantro.
- Fill the jar (or cover the plate with a salad bowl) with dense apple-wood smoke from the smoking gun. Seal until presentation.
- Serve immediately.