Roasted Pineapple with White Chocolate Caramelized Macadamia Nuts
Level: Advanced
Yield: 4 servings
Total time: 5 hr 30 min (Prep: 3 hr; Cook: 2 hr 30 min)
Ingredients
- Chocolate Ring: 6 oz milk chocolate, 2 oz white chocolate
- Macadamia Sponge: 12 oz eggs, 1 cup + 4 tbsp granulated sugar, 2 cups cake flour (sifted), 4 tbsp melted butter, 6 oz finely chopped macadamia nuts
- Oven-Roasted Pineapple: 7 oz fresh pineapple, 1 cup sugar, 1/2 oz star anise, 1/2 oz cinnamon stick, 1 vanilla pod, 6 tbsp butter
- Caramelized Macadamia Nuts: 12 oz macadamia nuts, 2/3 cup sugar
- White Chocolate Mousse: 6 oz milk, 1 gelatin leaf, 8 oz white chocolate, 12 oz whipped cream
- Mango Jelly: 4 tbsp mango puree, 4 tsp gelatin
Equipment
- Flexible food-grade plastic strips (1" 5")
- Baking trays, saucepan, marble or tray for cooling, mixer, oven
Method
- Chocolate Ring: Melt milk and white chocolate. Cut four sanitized plastic strips (1" 5"). Coat each strip with a thin layer of milk chocolate, use a fork to create lines, pour a layer of white chocolate over the milk chocolate, curve into a ring and seal the edge with another strip. Set aside to firm.
- Sponge: Preheat oven to 360F. Whisk eggs and sugar on high for 15 minutes until pale and ribbon-like. Gently fold in sifted flour, chopped macadamias, and melted butter. Spread thinly on a buttered, floured, parchment-lined tray and bake 15 minutes. Reduce oven to 340F for the roasted pineapple step.
- Oven-Roasted Pineapple: Cut pineapple into grape-sized pieces and toss with sugar, star anise, cinnamon, vanilla pod, and butter. Roast at 340F for 2 hours. Cool completely.
- Caramelized Macadamias: Warm nuts in the oven for ~5 minutes. In a saucepan over medium heat, melt sugar until deep amber (~10 minutes). Stir warm nuts into the caramel to coat, then transfer to a marble surface or tray to cool.
- White Chocolate Mousse: Bring milk to a boil, remove from heat, add the gelatin and stir in white chocolate until melted. Cool slightly, then fold in whipped cream gently.
- Mango Jelly: Dissolve gelatin into mango puree, strain, and set aside.
- Assembly: Place a round of sponge into each chocolate ring. Scatter caramelized macadamias. Fill about one-third with mousse, add a spoonful of roasted pineapple, add more mousse, and top with mango jelly. Refrigerate 12 hours until set. Carefully peel away the plastic strips. Decorate with extra caramelized macadamias and sponge pieces if desired.
- To Serve: Remove rings and serve immediately.
Note: This recipe was contributed by a chef, restaurant, or culinary expert and is not home-tested.
