I came across this dessert while I was working at Leinster Hall, I was new to the industry and I thought"how gross to mix savoury and sweet together" but when I tried it I fell in love and this is a fantastic dessert to serve for people that dont have a sweet tooth.
Pineapple sponge served with sesame seed ice cream and a chardonnay sabayon
Yield: 10
Origin: Leinster hall
Portion size: 80g
Ingredients:
250g butter
250g sugar
6 eggs
500g flour
30g baking powder
120 ml milk
2 pineapples
Equipment:
Bain Marie with a aerated middle shelf to steam pudding
10 metal rings 7cm in height and a 4cm diameter
Preparations:
1) Cut the pineapple into rings with the core removed and using the metal ring push down into the pineapple to make a base of pineapple for the cake.
2) Cream butter and sugar together till light and fluffy. Add 1 egg at a time and mix completely before adding another egg.
3) Sift the flour and baking powder adding slowly to the egg mix as well as the milk to form a smooth batter. Pour into the metal rings and steam for 45 minutes.
Preparation time and cooking time:
30 minutes and 45 minutes
Sesame ice cream
Yield: 10
Portion size: 30 ml
Ingredients:
500ml milk
500ml cream
250g sesame seeds, roasted
12 egg yolks
300g sugar.
Equipment:
Ice cream machine
Preparation:
1) Scald milk and cream. In a hot pan roast sesame seeds until they start to pop then add to the cream mixture.
2) Whisk egg yolks and sugar together, add a bit of the cream mix and whisk in then add the rest of the cream mix and allow to cool.
3) Pass through a sieve to expel seeds and place mixture into an ice cream machine to set then into the freezer in a container.
Preparation time:
3 hours including in the machine to freeze.
Plating:
Place on top of the sponge with a sesame seed brittle on top of ice cream.
Chardonnay sabayon and sesame seed brittle
Yield: 10
Portion size: 30 ml and 1 brittle
Ingredients:
3 egg yolks
75ml castor sugar
250ml chardonnay
20 ml water
250g granulated sugar
100g roasted sesame seeds
Equipment:
Stick stop
Preparations:
1) Beat egg yolks with sugar in bowl until they are pale and thick.
2) Add wine and whisk vigorously then place over saucepan of simmering water and continue whisking until sauce thickens. Remove from the heat and whisk a few more times then ready.
3) Melt the sugar for the brittle in a saucepan and once completely melted add the sesame seeds then pour out onto stick stop and allow to hard or shape before it hardens.
Preparation time and cooking time:
10 minutes and 20-25 minutes
