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Ingredientes
- 1 med Pineapple
- 8 slc Cantaloupe, thin slices (garnish)
- 3 x Egg yolks
- 3 Tbsp. Sugar, superfine
- 2 Tbsp. Rum, dark
- 1/2 c. Butter, unsalted, chilled and cut into pcs
- 1/3 c. Cream, whipping
Direcciones
- For Rum Cream:In the top of a double boiler, blend the egg yolks and sugar.
- Place this over boiling water and whisk till hot to the touch. Add in the butter, 1 or possibly 2 pcs at a time. When all of the butter has been incorporated, whisk till lightly thickened, 1 or possibly 2 min longer.
- Remove from heat and cold, whisking occasionally. When cold, gradually whisk in the rum and mix in about 1/3 c. 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 pcs 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 834g | |
| Calories 1335 | |
| Calories from Fat 954 | 71% |
| Total Fat 108.62g | 136% |
| Saturated Fat 68.2g | 273% |
| Trans Fat 0.0g | |
| Cholesterol 297mg | 99% |
| Sodium 133mg | 6% |
| Potassium 1632mg | 47% |
| Total Carbs 77.13g | 21% |
| Dietary Fiber 5.5g | 18% |
| Sugars 70.87g | 47% |
| Protein 7.95g | 13% |
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