02 May Pineapple and mango crema catalana – Anne Sijmonsbergen, Eivissa
Prep 15 minutes
Cook 15 minutes
1 pineapple, very ripe but with a firm shell
1 mango, very ripe, peeled
250 ml whole milk
250 ml double cream
1 tsp vanilla bean paste
7 medium egg yolks
80 g caster sugar + 6 tbsp for topping
10 g cornflour
1 tsp dark aged rum
1 lime, finely grated zest
In a saucepan over a medium heat, place the milk, cream and vanilla bean paste and heat until the mixture begins to steam.
Meanwhile, in the bowl of a stand mixer (or with a hand-held electric mixer) put the egg yolks, sugar and cornflour and beat for 2–3 min until very pale.
Into the hot cream mixture, gradually pour the yolk mixture, stirring continuously with a wooden spoon.
Reduce the heat to medium-low and cook, still stirring, for 7-10 min, until the mixture thickens and coats the back of the spoon. Remove from the heat.
Halve the pineapple lengthways, leaving each half-shell with its leaves intact. Scoop out the fruit, leaving a 0.5cm thick shell. Remove all the ‘eyes’ then weigh out and roughly chop 50 g of the pineapple flesh.
Weigh out 50 g of mango flesh and chop it to the same size as the pineapple pieces.
In a bowl, combine the mango, pineapple, rum and lime zest and stir together.
Divide the fruit between the pineapple shells and pour half the crema over each.
Sprinkle 3 tbsp of sugar evenly over each half then caramelise the sugar carefully with a blowtorch before serving.