 | Olive Oil & Lime Financier and Carmelized Pineapple Chile Gelato1 quart Susan Walters, Consulting Chef |
| Carmelized Pineapple Chile Gelato: | |
| • | 3 egg yolks |
| • | 2 cups milk |
| • | 1/2 cup sugar |
| • | 1 1/2 cups The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1/2 cup heavy cream |
| • | 1 tsp. dried chile flakes |
| Method: | |
| 1. | Place the egg yolks in a small bowl and whisk until light in color. |
| 2. | Heat milk and sugar. |
| 3. | Whisk a bit of the hot milk mixture into the egg yolks. Return the mixture to the saucepan and cook until thickened, about 5 minutes. Temperature will be about 180°and will coat the back of a spoon. |
| 4. | Stir in chile flakes and chill. Whisk in Carmelized Pineapple and cream. |
| 5. | Place in ice cream maker and freeze according to instructions. |
| Financiers: | |
| • | 1/4 cup + 2 tbsp. almonds |
| • | 1/4 cup + 2 tbsp. sugar |
| • | 1/3 cup flour |
| • | pinch of salt |
| • | 2 tbsp. extra virgin olive oil |
| • | 2 oz. browned butter |
| • | 3 egg whites |
| • | zest of 1 lime |
| • | butter for molds |
| • | confectioners’ sugar, for dusting |
| • | lime zest, for garnish |
| Method: | |
| 1. | In a food processor, process almonds and sugar until pulverized. |
| 2. | Mix in the flour and salt. Add the olive oil, brown butter and egg whites. |
| 3. | Zest the lime and add. Pulse on and off to incorporate. Chill batter overnight. |
| 4. | Preheat oven to 375° F. |
| 5. | Butter and flour individual financier molds or mini muffin cups. |
| 6. | Bake about 22 – 24 minutes. Remove from pans and cool. |
| 7. | To serve, dust financier with powdered sugar and sprinkle top with lime zest. Serve with 2 scoops of Carmelized Pineapple Chile Gelato. |