Grilled pineapple with matcha pancakes
Ingredients
• 1 pineapple
• 4 vanilla pods
• a few sprigs of rosemary
• 200 g sugar
• 300 ml white wine
• 15 ml rum (54% alcohol)
For the Matcha Pancakes:
• 30 g finely grated,
peeled almonds
• 15 g icing sugar
• 15 g flour
• 1 tsp Matcha green tea powder
• 25 g melted butter
• 90 g protein
• 20 g sugar
preparation
Prepare the grill for indirect grilling and preheat to approx. 160° C. Peel the pineapple, cut the vanilla pods and rosemary sprigs into pieces approx. 3 cm long and stud the pineapple with them.
Allow the sugar to caramelize slightly in a small pan and then deglaze with wine. Then add the alcohol and flambé. Place the studded pineapple in the flambéed caramel sauce and cook in the grill for around 45 minutes. Pour the spice liquid over it at regular intervals.
For the matcha pancakes, mix the almonds, powdered sugar, flour and matcha green tea powder and stir in the butter. First beat the egg whites without sugar until stiff and then beat in the sugar. Fold the egg whites into the almond mixture and then bake small pancakes in a pan, on a grill plate or on the plancha with a little oil.
Cut the pineapple into small pieces and arrange together with the pancakes. Drizzle with the caramel sauce and serve.
FIRE&FOOD Issue 1-2016
