There comes a time in every human being's life when they must simply stand back and take stock of what their life has become. It is called a self-examination. You will indeed flunk this examination if you have never experienced the absolute and almost orgasmic delight of Casa de Cuisine Pineapple Cream!
A few years ago I had the pleasure of getting sunburned on a weekly basis while studying the art of tropical cooking during visits to various islands of the South Pacific. During the times when I was not marinating in sunscreen, attempting to walk after one-too-many tropical drinks and wondering if I would die of malaria since I had become the human du jour for the mosquitoes, I was learning the craft of some of the greatest island Chef's alive (since you can't learn from those who are dead). This particular dish simply blew me away and once again proves the culinary adage that "simple is best" is oh so true.
This is probably one of the richest tropical desserts that will ever grace your tongue, so the portions are smaller than usual. This is also a great dessert after some spicy barbecued whatever as the freshness of the pineapple will quench the mouth.
Ingredients to make Casa de Cuisine Pineapple Cream (serves 4):
- 3 egg yolks, beaten
- 1/4 cup sugar
- 2 Tbs. Grand Marnier
- 1 cup whipping cream
- 1/2 cup chopped pineapple
- In small saucepan over low heat, whisk the egg yolks and sugar until they have thickened to the consistency of custard (or pudding for the culinary depraved).
- Remove the pan from the heat and stir in the Grand Marnier.
- Spoon the mixture into a glass bowl, cover and chill at least 2 hour.
- In a mixer whip the cream until firm. Fold the whipped cream and the pineapple into the egg mixture.
- Spoon into serving bowls and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."