Frosted pineapple with lime ice cream and Carmela Apple Dressing

Frosted pineapple with lime ice cream and Carmela Apple Dressing

Sliced pineapple
Carmela Apple Dressing with Apple Cider Vinegar
1 tablespoon sugar

Namelaka:
150 g white chocolate
200 ml fresh cream
100 ml milk
5 g isinglass

Hazelnut Crumble:

60 g flour
60 g butter
50 g sugar
30 g hazelnuts

Lime ice cream
Lime
Mint leaves

Suggested match

Carmela

Apple Cider Vinegar Dressing

cad.

Method

Namelaka:
Soak the gelatine sheets in cold water for 5-10 minutes.
Chop the chocolate into small pieces of the same size and melt in a bain-marie or microwave.
Lightly heat the milk and turn off the flame just before it starts to boil.
Squeeze the gelatine and add it to the milk, which should not be boiling, but lukewarm.
Finally stir the gelatine into the milk well in order to dissolve it completely.
Pour the hot milk over the chocolate so that it slowly melts completely.
Pour the cold cream from the refrigerator inside and mix well, cover the bowl
with cling film and place it in the refrigerator for 8-12 hours.

Crumble:
Mash the hazelnuts into grains.
Pour the hazelnut grains, flour, sugar and soft butter into a bowl and finally the salt, and crumble the mixture quickly with your fingertips.
Pour the crumbs into a baking tray lined with baking paper and bake at 180 degrees for 10 minutes.

Cut the pineapple into 1 cm thick slices.
Heat a frying pan, place the pineapple in it and sprinkle with a tablespoon of sugar and the Carmela Apple Dressing.
Fry both sides until lightly browned, at which point remove from the heat.

Compose the dish by placing the glazed pineapple in the center, a generous spoonful of crumble, a scoop of lime ice cream, decorate with a few clumps of Namelaka, some mint leaves and lime zest.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barrels for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Rosa

Rosè Wine Vinegar

Lucia

Rice Vinegar Dressing with Concentrated Grape Must

Carmela

Apple Cider Vinegar Dressing

Other recipes with Carmela.

Apple Cider Vinegar Dressing