Passion Fruit-Elderflower Ice Cream with Pistachio Cake

Pastry Chef John Park of Lukson – Culver City, CA

Pineapple Sauce:
    • 500 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
    • 75 g. sugar
    • Lemon juice
    • 4 g. agar
1. Bring the pineapple concentrate, sugar, and lemon juice to a boil. Whisk in the agar and cook for 30 seconds. Chill overnight, blend, strain, and place in a squeeze bottle.
Pistachio Pastry Cream:
    • 32 oz. milk
    • 4 oz. sugar
    • 1 vanilla bean
    • 6 oz. eggs
    • 2 1/2 oz. cornstarch
    • 4 oz. sugar
    • 2 oz. butter
    • Pinch of salt
    • 10 oz. PreGel pistachio paste
1. Bring the milk, sugar, vanilla bean, and salt to a boil. Whisk the eggs, sugar, cornstarch, and salt together, and temper into the liquid. Cook over medium-heat for one minute to cook out starch, strain, and fold in the butter and pistachio paste. Cover with plastic wrap, pressing directly on top of pastry cream and cool. Place into a piping bag, pipe into 3/4-inch round flexi molds and freeze.
Sicilian Pistachio Streusel:
    • 220 g. Sicilian pistachios
    • 380 g. all-purpose flour
    • 180 g. confectioner’s sugar
    • 220 g. butter, cubed and chilled in freezer
    • 1 1/2 tsp. salt
1. Toast pistachios at 300°F for 7 minutes. Process the flour, sugar, salt, and half the pistachios in a Waring food processor. Add cold butter and combine. Remove from food processor and fold in the remaining pistachios.
Caramelized Pineapples:
    • 1 pineapple
    • 5 oz. butter
    • 2 oz. brown sugar
    • 8 oz. sugar
    • Pinch of salt
1. Cut the pineapples into 1-inch cubes. Brown the butter in a sauté pan; add in the sugars and salt and caramelize over high heat. Add in the pineapple and cook until the juices start to release. Place pan in a 300°F oven and cook for 5 minutes.
Greek Yogurt Sphere:
    • 220 g. Greek yogurt
    • 80 g. skim milk
    • 50 g. sugar
    • 1000 g. water
    • 10 g. sodium alginate
1. Create a water bath with the water and sodium alginate. Combine the Greek yogurt, skim milk, and sugar. Spoon the mixture into the water bath and allow to set for 3 to 4 minutes. Transfer the spheres into cold water.
Passion Fruit-Elderflower Ice Cream:
    • 200 g. The Perfect Purée Passion Fruit Concentrate, thawed
    • 700 g. milk
    • 500 g. cream
    • 225 g. sugar
    • 36 g. invert sugar
    • 75 g. dextrose
    • 100 g. milk powder
    • pinch of salt
    • 200 g. egg yolks
    • 50 g. elderflower syrup
1. Bring the milk, cream, sugar, invert sugar, and dextrose to a simmer. Add the milk powder and salt and bring to a boil. Temper in the egg yolks, strain, and cool in an ice bath. Add in the purée and syrup and spin in an ice cream machine according to the manufacturer’s instructions.
Mascarpone Batter:
    • 6 oz. butter
    • 7 oz. sugar
    • 2 eggs
    • 1/2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 8 oz. all-purpose flour
    • 5 oz. mascarpone
1. Cream the butter and sugar in a Hobart stand mixer with the paddle attachment until pale. Add the eggs and continue to mix. Add the baking powder, baking soda, salt, flour, and mascarpone and mix until just combined. Place batter in a piping bag and reserve.
Pistachio Cake:
    • Mascarpone batter
    • Pistachio pastry cream
    • Sicilian pistachio streusel
1. Place 10 Demarle 3-inch ring molds on a half sheet tray lined with parchment paper. Spray the mold lightly with baking spray, then pipe a ring of the Mascarpone Batter into each mold. Place a frozen round of Pistachio Pastry Cream in the center of each mold and top with 2 tablespoons of the Sicilian Pistachio Streusel. Bake at 300F for 22 minutes. Remove the ring molds and allow cakes to cool.
2. Bake the remaining streusel on a lined sheet tray at 300°F for 12 minutes. Cool and break up any large chunks.
To Assemble and Serve:
Warm up the Pistachio Cake and place on the plate. Add a few pieces of the Caramelized Pineapple. Spoon some Pistachio Streusel on and around the pineapple. Place a Greek Yogurt Sphere on the plate, and squeeze a few dots of the Pineapple sauce around it. Quenelle the Passion Fruit-Elderflower Ice Cream on top of the streusel.