World Gourmet Summit 2006 Culinary Workshop and Luncheon
Caramelised Pineapple
3 : pineapple slices
20g : butter
1/2 cinnamon stick
1 star anise
20g sugar
1 mille-feuille pastry sheet, baked
Red Wine Sorbet
100 ml : red wine
2g : five-spice powder
60g : sugar
For the caramelised pineapple:
Saute the pineapple slices with the butter, cinnamon stick, anise star and sugar in a frying pan until caramelised. Set aside.
For the red wine sorbet:
Simmer the red wine with the sugar and five-spice powder until sugar is completely dissolved. Set aside to infuse and then pour into a ice cream machine and follow the manufacturer’s instructions.
To Serve:
Place the baked mille-feuille on a serving plate; add the caramelised pineapple slices along with it the resulting juice. And top with the cinnamon stick and star anise and add a spoonful of red wine sorbet.