#GHEAC#[法国] 蓝带食谱——香烤菠萝配奶油米饭和石榴浆汁

蓝带食谱——香烤菠萝配奶油米饭和石榴浆汁

       以香料烤制菠萝，佐以奶油米饭和浓稠的石榴浆汁，这道传统的法式甜品经过改良，变得富有异域风情。

       进餐份额: 6
       准备时间: 45分钟


       食谱配料:
       •        菠萝
       •        八角茴香
       •        肉桂棒
       •        大米
       •        石榴


       配料成分

       香烤菠萝
       1.5千克菠萝1只


       调味糖浆
       3 只八角茴香 
       2 根肉桂棒 
       1 颗丁香 
       500 克盐 
       400 毫升水 
       1只柠檬挫皮 
       1只香草豆荚，去籽，纵切从条


       奶油米饭
       500 毫升纯牛奶 
       250毫升奶油（含脂35%） 
       1只橙皮 
       1只柠檬皮 
       1颗香草豆荚，去籽，纵切成条 
       1根肉桂棒 
       250克圆大米 
       70克糖


       石榴糖浆
       1只石榴
       50毫升预留的菠萝调味汁


       装饰
       30 克去壳开心果 
       6片菠萝叶
       预留的香料


       制作方法
       1.        香烤菠萝：将菠萝去皮，并将菠萝最中心的部分去掉。取6片菠萝叶子备用。放入沸水中煮白，大约两分钟后捞起，放置在一边滤水。将菠萝切成6片圆环的形状，大约1.5厘米厚。在浅口锅中干煸八角茴香、肉桂与丁香，小火翻炒约4-5分钟，然后加入糖和水，并放入柠檬皮和香草。加热至糖溶化。将菠萝和叶子放入锅中，盖上羊皮纸，焖炖大约10分钟直至菠萝变软。将所有的香料和叶子取出，放在一边备用。将菠萝留在汁液中直至冷却，然后将菠萝取出，预留约50毫升汁液做装饰用。


       2.        奶油米饭：用大锅将牛奶、奶油、香草、肉桂、橙皮和柠檬皮加热。用冷水在滤筛中多次清洗大米，直至水变得清澈，将大米加入锅中。将锅中的食材搅匀，煨炖大约20分钟，不时翻动，使米饭完全煮熟。将香料和橙皮、柠檬皮取出，放入白糖搅拌，然后放置一边冷却。将香料和橙皮、柠檬皮洗干净，将橙皮和柠檬皮切成宝石状用作装饰。


       3.        石榴糖浆：将石榴切成4等份。将其中3份石榴去皮，放入粗棉布中挤压出汁液。将汁液放入预留的菠萝调味汁中，放在小锅中加热直至浓稠，大约需2分钟。将剩下的1/4石榴小心的剥出一颗颗的果肉，留作装饰用。


       4.        装盘：将圆形的模具放在盘子中间，填充入奶油米饭。用勺子的背面轻压米饭，使它形成一个坡面。用小刀将圆环的边缘清理干净。将菠萝片沿着米饭的倾斜角度小心的放置在上面。将石榴浆汁点缀在米饭与菠萝前，同时用预留的香料、菠萝叶、宝石形的橙皮和柠檬皮、石榴籽和少量开心果做装饰。

蓝带国际学院 - Le Cordon Bleu

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Spice roasted pineapple with creamy rice and pomegranate syrup

Recipe

About this recipe
A tender and gently spiced pineapple ring set upon on a mold of creamy rice with sticky pomegranate syrup transform the classical French “Ananas à la condé ” into an exotic plated dessert.


Serves: 6
Preparation time: 45 minutes
In this recipe:
•        pineapple
•        star anise
•        cinnamon sticks
•        rice
•        pomegranate 
        

Ingredients
Spice roasted pineapple
1 x 1,5kg pineapple
Poaching syrup
3 star anise
2 cinnamon sticks
1 clove
500 g sugar
400 ml water
1 strip of lemon peel
1 vanilla bean (pod), cut lengthwise, seeds scraped out
Creamed rice
500 ml whole milk
250 ml cream (35% fat)
peel of 1 orange
peel of 1 lemon
2 vanilla beans (pods), cut lengthwise, seeds scraped out
1 cinnamon stick
250 g short-grain (round) rice
70 g sugar
Pomegranate syrup
1 pomegranate
50 ml reserved pineapple poaching syrup
Decoration
30 g shelled and blanched pistachios
6 pineapple leaves
reserved spices


Method
1.        Spice roasted pineapple: Peel and core pineapple. Pick 6 leaves from the center of the pineapple crown; blanch in boiling water for 2 minutes, refresh and drain. Slice pineapple into 6 rings, about 1.5 cm thick. In a shallow pan, dry roast the star anise, cinnamon and clove, shaking frequently over low heat for 4 to 5 minutes. Pour in the sugar and water; add the lemon peel and vanilla. Heat until sugar has dissolved. Place pineapple rings, and leaves into the pan, cover with parchment paper and simmer about 10 minutes until tender. Remove and reserve the whole spices and leaves for decoration. Allow the pineapple to cool in the syrup then remove pineapple and reserve 50 ml of the poaching syrup for decoration.
2.        Creamed rice: In a large pan, heat the milk, cream, orange and lemon peel, vanilla and cinnamon. Using a china cap sieve, wash the rice in cold water until the water runs clear and add to the pan. Stir well. Simmer about 20 minutes, stirring regularly until the rice is fully cooked. Remove from the heat and take out the spices and citrus peel. Stir the sugar into the warm creamed rice and cool. Rinse the spices and citrus peel, cut the latter into diamond shapes and set aside for the decoration.

3.        Pomegranate syrup: Cut pomegranate into quarters. Break up and place 3 of the quarters of pomegranate flesh into a cheesecloth and squeeze out the liquid. Add this liquid to the reserved pineapple poaching syrup. Reduce in a small pan until thick and syrupy, about 2 minutes. Carefully open the remaining pomegranate quarter and remove intact seeds for decoration.

4.        Presentation: Place a circle mold into the center of the plate. Fill with the creamed rice. Dip a spoon into cold water and use the back to push the rice higher on one side – forming a sloping angle. Run a knife around the edge of the circle and remove cleanly. Carefully lay a pineapple ring on top so that it is resting on at an angle. Drizzle the pomegranate syrup in front of the rice and pineapple. Decorate with whole reserved spices, a candied pineapple leaf, diamond shaped citrus peel, pomegranate seeds and a few pistachios.

【原文引自】：http://www.gheac.com/thread-4412-1-1.html
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