Roasted pineapple with salt and lemon cream and strawberry ice cream is an exquisite dessert from Cuba. The pineapple is baked covered with salt and cloves, while a strawberry ice cream sorbet is prepared to accompany it. An irresistible combination of flavors and textures.
Roasted pineapple with salt and lemon cream is an exquisite combination that will surprise your taste buds.
Once baked, the salt is removed and it is accompanied with the refreshing lemon cream, a true delight to the palate.
The final touch is provided by the strawberry ice cream, which is carefully prepared and served alongside the pineapple for an unforgettable culinary experience.
Before you begin, we recommend as an alternative the delicious recipe from Picanha brasilera on a friendly site.
Roasted Pineapple with Salt and Lemon Cream
Ingredients
1 Pineapple
6 Clove
2 Egg whites
2 pounds of Natural strawberry or pulp
3 cups of Sugar
3 cups of Water
Lemon cream
1 cup of Cream
½ teaspoon of Lemon juice
½ cup of Liquid caramel
4 pounds of Salt
Preparation
Step 1 : To prepare this dessert, first moisten the salt with the egg whites and cover the entire pineapple, adding the cloves to enhance its aroma.
Step 2 : Then, place in the oven and bake at medium heat for 30 minutes.
Step 3 : While the pineapple is cooking, proceed to prepare the strawberry ice cream sorbet by mashing the pulp with sugar and adding the milk.
Step 4 : Next, set this mixture and store in the refrigerator for subsequent freezing.
Step 5 : Once the pineapple is ready, remove the salt and serve it accompanied by the lemon cream and the previously prepared strawberry ice cream.
Step 6 : It is important to note that to set ice cream and sorbets, a sorbet must be used, which is a mixture of ice and coarse salt.
Step 7 : The correct proportion is 6 parts ice to one part salt.
Step 8 : Do not empty the water, as it helps freeze the liquid properly.
If you liked this recipe, you’ll surely love the dishes at Tallarín saltado or Keperi boliviano from our recipe collections.
