Olive Oil & Lime Financier and Carmelized Pineapple Chile Gelato

1 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
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.
    • 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
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.