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Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Jamaican Jerk Style Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Jerk Glazed Pineapple with Rum Ice Cream
PREP TIME: 2 hrs
COOKING TIME: 45 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
5 Pineapples, Peeled, Cored And Quartered
2 Litres Water
1 Kg Caster Sugar
2 Chillies, Chopped
100g Street Food Chef Jamaican Jerk Style Seasoning
170g Essential Cuisine Crème Anglaise Powder
1 Litre Whole Milk
100ml Rum
Mint To Garnish
Method...
- Bring the water, sugar and chillies to a boil.
- Add half the Street Food Chef Jamaican Jerk Style Seasoning and the prepped pineapple. Simmer gently for 10 minutes or until the pineapple is starting to soften. Remove from the heat and allow to cool in the liquid.
- Whisk the Essential Cuisine Crème Anglaise Powder, the rum and the remaining jerk seasoning into the whole milk. Simmer for 5 minutes, whisking continuously. Remove from the heat and allow to cool
- Churn the Essential Cuisine Crème Anglaise Powder in an ice cream machine until set. Leave in the freezer until needed. Remove the pineapple from the liquid and pat dry. Mark on a high heat griddle.
- Serve in a bowl, garnished with the mint, with the ice cream served separately.
