Liquorice and Star Anise Cream with Spiced Pineapple

Name: Liquorice and Star Anise Cream with Spiced Pineapple
Yield: Serves 6
Cuisine: Singaporean
Ingredients: 40 ml dark rum; 2 tablespoons brown sugar; 1 vanilla bean, split; 2 star anise; 50 g ghee; 600 g fresh pineapple, diced; ½ gold leaf; 3 g gelatine leaves, softened in cold water; 2 g crushed star anise; 120 ml milk; 170 ml reserved pineapple cooking syrup; 2 tablespoons honey; 40 ml water; 170 ml reserved pineapple cooking syrup; 2 teaspoons liquorice paste; 60 g castor sugar; 2 tablespoons Glass Wafer Mix; 2 teaspoons minced candied (sweet preserved) ginger; 75 g castor sugar; 2 egg yolks; 125 ml pouring (35%) cream, whipped; 2 g gelatine leaves, softened in cold water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This luscious dessert epitomises the distinctive tangy flavours of Asia, with each layer a textural contrast. There are several stages to its assembly, and you need to work in the order of the layers to achieve the desired result.

Ingredients

Spiced Pineapple

50 g ghee
600 g fresh pineapple, diced
1

Asia
Singapore
Dessert
South East Asia

Method

To prepare the spiced pineapple, melt the ghee in a frying pan over moderate heat and cook the pineapple, vanilla bean and star anise until slightly caramelised. Stir in the rum, sugar and honey and cook for another 5 minutes. Remove the pan from the heat and discard the vanilla bean and star anise.

Strain the pineapple and allow to cool. Reserve the cooking syrup and allow to cool comp