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Roasted pineapple with vanilla ice cream and mascarpone cream

For this dessert, we use the Rub orange delight Saus.Guru. Packed with flavorful herbs and spices, such as ginger and rosemary.

Ingredients

250gMascarpone
50gIcing sugar
50gCrazy Orange seasoning Flavor.Guru
100gHoney
100gWater
100gSugar
200gCream
1Pineapple
3.5gAgar
6Oranges
vanilla ice cream
Butter

Preparation

  1. Clean the pineapple but leave the core in. Stick a sprig of rosemary into each pineapple.
  2. Sear it in a knob of butter and add the Crazy Orange seasoning.
  3. When the pineapple is nicely browned, remove it from the pan and add the sugar and honey. Make a nice caramel. Deglaze with the cream and add the pineapple back in.
  4. Put the pan with lid in the oven and braise at 175ºC. Turn the pineapple every 15 minutes until it is cooked through.
  5. Make a mascarpone cream by stirring mascarpone and powdered sugar in a bowl until you have a smooth cream. Season with Crazy Orange seasoning and store in a piping bag.
  6. Peel all the oranges and cut the peel into julienne strips. Blanch them three times to remove the bitterness. Put the juice of 3 oranges in a pan with 40 grams of sugar and gently confit the peels in it.
  7. Boil 150 grams of orange juice with 100 grams of sugar and 200 grams of water with 3.5 grams of agar. Chill and let set. Then transfer to a Magimix or thermoblender and blend into a gel.
  8. Garnish the dessert with a bit more Crazy Orange.