Comments on: Flavours, flavours, and more…

By: Kieran

Kieran — Tue, 11 Jan 2011 22:33:50 +0000

Thanks! I must try that.

By: helen

helen — Sun, 09 Jan 2011 20:34:41 +0000

No, there was no curdling at all. I did chill both the pineapple puree and and the custard completely before combining them. Maybe that was how I avoided curdling.

By: Kieran

Kieran — Mon, 03 Jan 2011 15:33:32 +0000

Cool. Thanks for that! You didn’t have trouble with the pineapple curdling the milk?

By: helen

helen — Sun, 02 Jan 2011 18:43:32 +0000

not quite related to this post, and by no means as avant garde and adventurous as the flavour combinations in the article, but i came to your blog the other day in search of a pineapple ice cream recipe, which i didn’t find. but it’s a great way to use fresh pineapple. it’s delicious. i used a custard base of 5 yolks, 1 cup of sugar and 270 ml milk, then i used the flesh of about 1 large pineapple (i’m not sure exactly, as i cut up a few during the week)and cooked it gently in a heavy bottomed pot with a tbsp sugar for about 20 mins, pureed it, added the juice of a lemon, strained most of the pulp, chilled it, folded it into the custard and popped it in the fridge over night to cool. i then lightly whipped 260ml cream and folded the pineapple custard into it and froze it in an ice cream maker. delish. i served it on top of grilled pineapple with lime syrup and also with pancakes and syrup. a little summery for this time of year, but dunnes stores were selling off 3 pineapples for €1, so i couldn’t resist!

By: retro sweets

retro sweets — Mon, 20 Dec 2010 09:56:15 +0000

Indeed, great dishes are like inventions- people have to make various experiments to come up with it.

By: Donna from Yumma Yumma

Donna from Yumma Yumma — Sun, 19 Dec 2010 04:50:52 +0000

Thats awesome! I love that kind of poetic creativity in the kitchen. Some of the greatest dishes are born out of imagination and experimentation.