| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Masterchefs, New york, 1fa | 1 | Servings | |
INGREDIENTS
| 1 | md | Pineapple |
| 8 | sl | Cantaloupe, thin slices (garnish) |
| 3 | Egg yolks | |
| 3 | tb | Sugar, superfine |
| 2 | tb | Rum, dark |
| 1/2 | c | Butter, unsalted, chilled and cut into pieces |
| 1/3 | c | Cream, whipping |
INSTRUCTIONS
RUM CREAM For Rum Cream: ============== In the top of a double boiler, blend the egg yolks and sugar. Place this over boiling water and whisk until warm to the touch. Add the butter, 1 or 2 pieces at a time. When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer. Remove from heat and cool, whisking occasionally. When cool, gradually whisk in the rum and fold in about 1/3 cup of whipped cream. Cut off the base and stem of the pineapple, reserving a few small leaves for garnish. Quarter the pineapple lengthwise and then remove the skin and core with a sharp knife. Slice each quarter lengthwise into 1/4-inch-thick slices. To Assemble: ============ Arrange the pineapple slices on chilled plates, overlapping slightly. Gently curl the cantaloupe slices in the shape of an "S" and place 2 pieces on each plate as garnish. Garnish with reserved pineapple leaves. Spoon some of the rum cream over the pineapple and serve remainder of the cream on the side. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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