Made by Tamarin during the ice cream and sorbet flavour challenge in MasterChef Ireland 2012
Ingredients
- 100 g sugar
- 100 g flour
- 100 g butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 50 g brown sugar
- 50 g soft butter
- pineapple rings
- 2 tblsp pineapple juice
- 200 ml milk
- 5 egg yolks
- 100 g caster sugar
- 250 ml cream
- ginger- fresh and candied
- ground pepper corns
- rooibos tea
- pineapple
- icing sugar
Method
- Beat the sugar and butter together
- Add eggs, vanilla mix and juice. Fold in flour. Mix soft butter and brown sugar.
- Put this mixture into bottom of cake tin. Layer pineapple on top.
- Put cake mix on top and bake for 30-35 minutes at 170°C.
Method
- Heat milk and infuse with tea and ginger. Add to eggs and sugar and back on heat.
- Allow to cool and then add cream. Churn.
- When ready for freezer put in ginger and pepper.
- Freeze.
Method
- Cut thin strips of pineapple and sprinkle with icing sugar.
- Bake in oven until crisp
