Grilled pineapple with cocossabayon

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cut off the pineapple green and put aside for decoration. Peel and quarter the pineapple and cut out the woody stalk. Cut the pineapple quarters into three slices. Melt the fat. Mix brown sugar and cinnamon and add to the fat.

2. 2

   Place the pineapple slices on a baking tray lined with baking paper and sprinkle with the sugar mixture. Grill the baking tray under the preheated grill of the oven (225 °C) for about 8 minutes. Remove and immediately brush with maple syrup. Leave to cool down a little. Mix egg yolk, egg and sugar in a metal bowl until creamy. Place bowl on a hot water bath (must not boil, but must be kept below boiling point). Add the coconut liqueur and lime juice and beat vigorously with a whisk until the cream becomes frothy and has at least doubled in volume. Place bowl on ice water and continue beating until the sabayon is cold. Arrange grilled pineapple slices on plates and pour over the coconut sabayon.

3. 3

   Mix egg yolk, egg and sugar in a metal bowl until creamy. Place bowl on a hot water bath (must not boil, but must be kept below boiling point). Add the coconut liqueur and lime juice and beat vigorously with a whisk until the cream becomes frothy and has at least doubled in volume. Place bowl on ice water and continue beating until the sabayon is cold. Arrange grilled pineapple slices on plates and pour over the coconut sabayon. Serve decorated with pineapple leaves and coconut chips

Nutrition Facts

KCAL
550 kcal

CARBS
80 g

FATS
18 g

PROTEINS
6 g