Roasted baby pineapple with cinnamon bun & cinnamon toast ice cream

Santa Maria Foodservice

Santa Maria Foodservice

Standard Supplier 26th June 2017
Santa Maria Foodservice

Santa Maria Foodservice

Standard Supplier

Roasted baby pineapple with cinnamon bun & cinnamon toast ice cream

A cool dessert from Titchwell Manor's Eric Snaith featuring Santa Maria Cassia Cinnamon
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  • Ice cream
  • 225g toasted wholemeal bread
  • 1.5kg whole milk
  • 650g bread infused milk
  • 40g milk powder
  • 80g sugar
  • 120g egg yolks
  • 75g double cream
  • 60g sugar
  • 3g Santa Maria cinnamon
  • Pineapple
  • 2 baby pineapples
  • 25g butter
  • 8 cardamom pods, smashed
  • 2 Santa Maria cinnamon sticks
  • 2 star anise
  • 10 Tellicherry black peppercorns
  • 100g sugar
  • 50g water
  • Cinnamon Bun
  • 875g flour
  • 32g yeast
  • 175g milk
  • 375g eggs
  • 30g sugar
  • 10g salt
  • 200g butter, soft
  • 5g Santa Maria cinnamon
  • Additional 250g butter mixed with 5g Santa Maria cinnamon
  • 100g demerara sugar


Ice cream
• Combine wholemeal bread and whole milk and refrigerate overnight, pass
• Place infused milk, milk powder and cream in a pan and bring to the boil
• Temper onto the yolk and sugar, pour back into the pan and cook out until thick, strain and chill
• Churn ice cream and then fold in remaining sugar and cinnamon, reserve in freezer
• Using a knife peel the pineapple
• In a pan with a little veg oil add half of each of the spices and the pineapples and begin to colour the edges, turning the pineapples every so often
• When the edges begin to colour, add the butter and start basting the pineapples. You want to achieve a dark golden colour all over, but the pineapple should remain quite firm, remove from the heat
• Make a caramel using the sugar, when it starts to colour add the spices. When it has reached a medium golden colour deglaze with the water, stir until all the caramel has melted, allow to cool
• In a vac-pac bag put the pineapples and spiced caramel in and vac. Place in a 65C water bath for 1 hour to allow the pineapple to take on all the flavour of the spiced caramel, chill
Cinnamon Bun
• Place the flour, cinnamon, salt, yeast and sugar into a mixing bowl, begin to mix on speed 1
• Add the eggs and milk and continue mixing until a smooth dough has formed
• Slowly add the butter bit by bit until all is completely mixed in, scrape down the sides of the bowls if need be.
• Leave to prove in the fridge until double in size
• Knock back and roll into a flat rectangle
• Spread half the butter and half the sugar on top of the rolled brioche
• Then roll the brioche on to itself causing a spiral of cinnamon, sugar and butter to form in the middle
• In an ovenproof tray, spread the rest of the butter and sugar on the bottom, then slice the rolled brioche into 1 cm thick slices and neatly arrange them on top of the butter in the oven tray, allow to prove for 1 hour, then bake at 160c until golden brown
To plate:
• Thinly slice the baby pineapple and arrange neatly, place a scoop of ice cream on top
• Then pull off one of the cinnamon buns and place next to the ice cream, enjoy!

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