 |
|
Pineapple Tiramisu
A favorite from
Presented August, 2007 by Executive Chef Craig Erikson of Sea House
Restaurant, Maui.
This recipe and photograph are from
MauiMenusOnline.com
I N G R
E D I E N T S
Tiramisu
8 oz. Mascarpone Cheese
4 oz. Cream Cheese
2 cups Whipped Cream
1/2 cup Pineapple, diced 1/4”
1 cup Pineapple Juice reduced by half
8” x 8” Pound cake or Genoise
2 cups Pineapple Juice
Purees
1 Mango, Peeled
1/2 cup Raspberries
4 Guava, inside scooped out
1 cup Sugar
1/2 cup Water
Relish
1/4 cup Pineapple, diced ¼”
1/4 cup Strawberry, diced ¼”
1/4 cup Kiwi, diced ¼”
8 Mandarin Oranges
2 tablespoons mint, Rough chopped
Relish
Place all of the ingredients in a bowl and toss to incorporate
completely. Set aside for service.
For Plating
12 Pineapple leaves, bright and fresh
4 tablespoons coconut, toasted
I N
S T R U C T I O N S
Whip the cheeses together until light in a
mixer with a whip.
Meanwhile reduce the pineapple juice and chill it until the mixture is
ready.
Add the whipping cream to the cheese and whip until light and smooth, be
sure to scrape the sides periodically. Once the mixture is light add the
juice and the pineapple and mix in on low so you do not crush the fruit.
Using a ring mold cut the size of cake that you want. The cake should be
2” thick so you can split the piece into two layers that you need. Cut
the rings in 2 and place one in the bottom of the ring mold and pour
juice to soak the cake.
Place a layer of the cheese and fruit mix in the mold about 1” thick
place the next piece of cake on top of the mixture ad push down to
compress soak the next piece of cake and top with a last layer of the
cheese mixture.
Smooth the top and place in the refrigerator for 2 hours to let the
cheese set up and the flavors sink in.
Purees
Place the sugar and the water in a sauce pan and allow to boil until it
begins to caramelize. In a blender start with the
guava and add 1/3 of the sugar mixture and blend on high until smooth.
Strain out the seeds and reserve. Place the mango in the blender and
process with 1/3 of the sugar until smooth, reserve. Add the raspberries
to the blender and add the remaining 1/3 of the syrup and process,
strain and reserve.
Relish
Place all of the ingredients in a bowl and toss to incorporate
completely. Set aside for service.
Assemble
To assemble place the tiramisu in the ring mold on the plate where you
want it. Pulling up on the ring and pressing down
on the top of the tiramisu remove the ring mold. Place 3 large spots of
the mango puree on the plate, place a smaller spot
of the guava puree in the center of the mango and a smaller spot of the
raspberry in the center of the guava. Using a
toothpick draw it through the sauces to make a small heart design. Place
a small pile of the fruit relish at the base of the
tiramisu. Top with extra pineapple leaves and toasted coconut.
Hints
These can be made ahead and held frozen in the ring molds very well. You
can use just straight cream cheese with
whipping cream if you can not find Mascarpone.
Frozen fruit works very well for fruit purees.
Wine Pairing
Quady Electra
|
|
|
Maui Menus
Most likely you'll find a copy of
Maui Menus in your hotel room or condo when you are visiting Maui.
If not you don't have to search too hard to find one. The glossy free
publication is an excellent source for perusing the menus of some of the top
restaurants in Maui.
If you love food the magazine is fun to browse just to pick up on what is
happening in the local culinary scene.
Maui Menus also has an online
counterpart that allows you to search for recipes, articles and the.
restaurant guide.
More Pineapple Recipes
Pineapple Granita
- Icy cool granita.
For the best
flavor use fresh pineapples but bottled juice will work too.
Hummingbird Cake
- uses cake mix, pudding, pineapple, pecans, maraschino cherries and cream
cheese frosting
Pina Colada -
Drink recipe for a Pina
Colada cocktail made with Rum and pineapple juice
Robalito al Pastor -
recipe for A
humble taco is the inspiration for this upscale work of art by Mexico City
chef Enrique Olvera. Sea bass is marinated in achiote paste and orange
juice. The sautéed fish is accompanied by a fresh pineapple sauce, cilantro
|
