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Carpaccio of Peppered Pineapple, Cold Burnt Butter Zabagl

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Worrall tho, Worrall1 1 servings

INGREDIENTS

1 Whole pineapple; peeled
Fresh ground black pepper
3/4 pt Fresh orange juice
12 1/2 fl Grappa
1/2 pt Marsala
5 Egg yolks
1 Orange; juice of
3 tb Caster sugar
2 oz Unsalted butter
3/4 pt Double cream

INSTRUCTIONS

ZABAGLIONE
Combine 1/2 pint orange juice, grappa and marsala in a saucepan,
bring to the boil and continue boiling until the liquid has reduced
to about 1/2 pint. Set aside to cool.
Whisk the egg yolks, sugar and remaining orange juice in a bowl over a
simmering pan of water until thick and foamy. Remove from heat and
whisk in the reduced sauce.
Meanwhile, heat the butter in a saucepan until it is brown and add it
to the sauce. Whisk the sauce over ice until it is cooled. Whip the
cream until stiff and fold it into the cooled sauce.
Slice the pineapple very thinly and arrange the slices over the whole
surface of 6 plates and sprinkle with the ground black pepper. Serve
with the cold, burnt butter zabaglione.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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