Sous vide pineapple & spices
I got inspired for this recipe years ago at my favorite Amsterdam wine bar Rayleigh & Ramsay. Surely the inspiring dish isn’t on the menu anymore, but the wine bar is still very much worth a visit!
Equipment
- Sous vide
- Vacuum sealer
- Vacuum bag
- cast iron grill pan
Ingredients
- 1 pineapple
- 4 scoops of vanilla ice cream
- 2 stars of anise
- 2 cardamom pods
- 1 vanilla pod
- chilli flakes
- 2 tbsp light soft brown sugar
- 3 tbsp water
- 2 Bastogne cookies
- Atsina cress (optional)
Instructions
Pineapple & sous-vide
- Clean the pineapple, making sure to remove all the pineapple 'eyes', and cut it in thumb thick slices.
- Now put the sugar, water and spices in a sauce pan (makes sure to scrape out the vanilla seeds from the pod, but add the scraped pods as well) and put on low heat to let the sugar melt.
- Take a vacuum bag and put in 4 slices of pineapple as well as the sugar and spices water. Use the vacuum sealer to vacuum and close the bag.
- Fill a pan with hot water and hang your sous-vide in it. Set it to 85℃. When it has reached the right temperature, put in the pineapple bag and let it sit for an hour, keeping the temperature at exactly 85℃.
Sauce
- After an hour, take the bag out en now put the liquid in the sauce pan again.
- Put it on high heat to let the liquid reduce to a syrup structure.
Grilling
- Meanwhile, give the pineapple slices a quick grill in a cast iron grill pan.
- After that, remove the hearts of the pineapple slices.
Plating
- When the syrup is ready, put the slices of pineapple on 4 plates, pour some syrup over each one, add a scoop of vanilla ice cream and crumble some Bastogne cookie over it. Finish with a cress on top.