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Sunday, 2 March 2014

Flambe that pineapple!

Look'n Cook: A complete cook’s encyclopaedia with step-by-step guides to creative cooking in 60 weekly parts, London 1978
Look‘n Cook No 43  



Flamed Pineapple Meringue

2 whole eggs; 6 egg yolks; ¾ cup icing sugar; 1 cup + 2 tblspns flour, sieved; 1 cup pineapple juice; 3 cupos milk; 1 tspn vanilla essence; 10 slices pineapple; 50g butter, softened; 150ml white rum

For the meringue: 4 egg whites; ¾ cup icing sugar
1 In a mixing bowl, blend together the whole eggs, egg yolks and icing sugar. Whisk well, then mix in the flour. Stir in the pineapple juice.

2 Heat the milk in a heavy saucepan and, when boiling, pour it over the egg and pineapple mixture, stirring all the time. Add the vanilla essence and pour back into the saucepan.

3 Return the pan to the heat and boil for several minutes, stirring continuously, until it thickens. Then remove from the heat.

4 Cut 2 of the pineapple slices into cubes and mix into the crème patissiere. Then stir in the butter and 50ml of the rum.

5 Preheat the oven to 200°C.

6 Beat the egg whites until stiff. Gradually add the sugar, beating all the time until stiff and shiny.

7 Spread the crème patissiere over the base of an ovenproof dish. Arrange the remaining pineapple slices on top and then cover with the meringue. Place in the oven and bake until the meringue is cooked and golden.

8 Just before serving, heat the rest of the rum in a small saucepan. Pour it over the meringue, set it alight, and serve the flaming dish to your guests.

Serves 8
"Tip: There are a number of variations on this dish. You can substitute brandy or another spirit for rum and can even use alternative fruits for the filling."



Note: The fire extinguisher was close at hand!

2 comments:

  1. Wow! (And I like the fire extinguisher accessory) - I think this probably has too many steps for my impatient style of cooking, but I can see it is worth the effort for a showpiece dessert.

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