Spiced Pineapple Tarte Tatin with Long Pepper Ice Cream (Part2)
For the Black Pepper Ice Cream
500g Milk, full fat,
500g Whipping cream,
35g Long Peppercorns, crushed,
10 Egg yolks, organic/free range,
In a large saucepan, on medium heat, bring the milk to the boil. Add the crushed pepper, remove from the heat and infuse for 5 minutes. Pass through a sieve and reserve.
In a large bowl, mix the eggs and sugar together. Whisk in the hot pepper-infused milk and return the contents of the bowl to a saucepan. Stir constantly on medium low heat for 5-6 minutes until the mixture thickens, coating the back of a spoon. Quickly pour the contents of the saucepan into a Bain Marie over iced water and continue to stir to stop the cooking. When cool, add in the cream. Churn when cold.
For the Pineapple Crisps
50g Sugar ,
Boil the sugar and water together to make a syrup. Set aside to cool. Skin the pineapple and slice crosswise as thinly as possible. Pat dry. Dip the pineapple slices in the sugar syrup and arrange on a lined baking tray. Dry them out until paper-thin and crispy in a pre-heated oven set to a very low temperature (90-100°C). Set aside to cool and store in air-tight jars if not using immediately.
For the Chilli and Lime Syrup
Ingredients: 25g Sugar, 50ml Water, 1 Lime, juice of, 1 Snap nose chilli, finely diced (seeds and membrane removed)
Method: Boil the sugar and water together to make a syrup. Then add the chilli and lime to taste (making sure you get a good balance of sweet and sour). Set aside to cool.
Carefully place a plate on top of the pastry and invert so that the tart slips out, the pastry on the base, pineapple on top. Serve hot with the Ice cream, chilli syrup and Pineapple Crisps