World Gourmet Summit 2005 - Culinary Masterclass

Pineapple Crème Brûlée

	Serves 4
	INGREDIENTS
2 x 700g 470ml 12 110g 2 tbsp	small pineapples heavy cream (36% milk fat content) egg yolks white sugar unsalted butter
	Garnish
	A sprinkle of fine white sugar

Method:
1.	Cut the pineapples in half lengthwise and remove the center (the fleshy part of fruit; excluding the core) of each pineapple. Reserve the hollowed pineapple for presentation. Dice the extracted flesh into 2.5-cm cubes and set aside.
2.	Bring the heavy cream to a simmer in a small sauce pot.
3.	Meanwhile, mix the egg yolks and sugar in a stainless steel bowl over a double-boiler for approximately 5 to 10 minutes, until the mixture is very thick and creamy. Then whisk in the butter and add the warmed heavy cream. Slowly chill the crème brûlee mixture over an ice bath.

To Serve:
Place one hollowed out pineapple in the center of a serving plate, and fill the hollow with the diced pineapple. Pour the cooled crème brûlee over the diced pineapple and spinkle with a layer of fine white sugar. Caramelise the sugar with a blow torch until golden brown.