|
 Lightly candied pineapple served with gelato
fresh pineapple rings without the
inside n. 2
white sugar g 80
water g 15-20
blond caramel sugar, previously prepared g 30
rum (a small glass) dL 0,30
pineapple or cream, or also strawberry, gelato n. 2
scoops |
Place the pan on the switched-on lamp with sugar and water.
Mix and cook for 2 or 3 minutes. Combine the blond caramel, mix,
let warm and add the two pineapple rings. Pour the rum, turn
over the rings and let them syrup well. If you want, you can
flame them.
Then place the slightly overlapping rings on a plate with a bit
of their juice.
On top of every ring place a gelato scoop and garnish with some
pineapple leaves.
Fulvio Scolari
Photo by Giancarlo Bononi |
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