The K Club’s Rummy Pineapple Parfait

The K Club’s Rummy Pineapple Parfait

Rummy Pineapple Parfait

It’s International Pineapple Week and as a proud member of Preferred Hotels & Resorts, we’re excited to share with you the recipe for our Rummy Pineapple Parfait!

Pineapple Caramel Puree

  • 100g Sugar
  • Water (to wet the sugar)
  • 200g Pineapple puree
  • 25ml Spiced Rum

Method:

  1. Cook the sugar in a pan until a soft caramel foams add rum to deglaze the caramel before adding the pineapple puree.
  2. Reduce the caramel to a slightly thick consistency

Parfait

  • 100g egg yolk
  • 60g sugar
  • Water (to wet the sugar)
  • 250g pineapple caramel puree
  • 400g whipped cream

Method:

  1. Heat the pineapple caramel puree
  2. Whip the sugar and egg yolks together until ribbon stage over a bain marie
  3. Add the warm pineapple puree to the eggs and mix well
  4. Remove from heat and fold in the whipped cream
  5. Place into molds and freeze

Compressed Pineapple

  • Pineapple
  • 40ml Spiced Rum

Method:

  1. Peel and cut the pineapple in halve
  2. Place in a vac-pac pouch/bag and add the spiced rum
  3. Seal and compress
  4. When needed remove from the bag and cut into even cubes

Pineapple Cake

  • 260g Self Raising Flour
  • 130g Caster Sugar
  • 450g Pineapple puree

Method:

  1. Combine all ingredients into a smooth batter
  2. Place in a greased cake tin
  3. Bake at 180c for 12-14mins
  4. Cut cake into small thin rectangular slices when needed

Cinnamon Foam

  • 1 pint Milk
  • 3 Cloves
  • 190g Caster Sugar
  • 90g Egg Yolk (approx. 6)

Method:

  1. Heat the milk and cloves together
  2. Mix the sugar and egg together and beat until at the ribbon stage.
  3. When the milk comes up to just below boiling point add to the egg mix and allow to slowly cook out
  4. Once cooked out allow to cool
  • 1 pint Cream
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • Rum to taste

Method:

  • When the clove custard is cooled add the cream, cinnamon & nutmeg, mix well
  • Add spiced rum to taste
  • Place into a ISI cream whipper and add two gas canisters, shake well

Assembly

  1. Remove parfait from molds while still frozen and roll in toasted coconut flakes
  2. Place a small rectangle of pineapple cake in the centre of the plate and put the rolled parfait on top
  3. Spoon a small amount of the pineapple caramel on the plate beside it and place a cube of the compressed pineapple on top
  4. Carefully dot the cinnamon foam around the parfait and serve