This dessert is fun because it plays with your brain. When you get curry and pineapple in your mouth, the brain thinks main course, but when the sweetness and coldness of the ice cream register, you instead get dessert associations.
Recipe for curry ice cream with pistachio and caramelized pineapple with dark rum
This dessert is fun because it plays with the brain. When you taste curry and pineapple, your brain thinks “main course,” but when the sweetness and coldness of the ice cream are registered, you instead get dessert associations. The brain then “lags” a bit while it processes all the taste and sensory impressions. Because curry and pineapple just go so well together, it also works as a dessert – try it yourself!
Servings: Portions
Curry ice cream with pistachio and caramelized pineapple with dark rum
This dessert is fun because it plays with your brain. When you get curry and pineapple in your mouth, the brain thinks main course, but when the sweetness and coldness of the ice cream register, you instead get dessert associations.
Ingredients
Curry ice cream
- 6 pcs. Pasteurized egg yolks
- 125 gram Cane Sugar
- 1 pcs. Vanilla pod Only the seeds
- 7 gram Curry
- 0.5 l Whipping Cream
Pineapple in caramel
- 0.5 pcs. Pineapple
- 26 gram Powdered Sugar
- 50 gram Rome Dark
- Lemon Juice A little
Sides
- 100 gram Freeze-dried honey Can be bought in specialty stores
- 3 gram Sesame Seeds Black
- 3 gram Sesame Seeds White
- 1.5 gram Curry
- 30 gram Pistachios Or 1 handful
- Salt A little
Instructions
- Preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit).
- Beat egg yolks white with sugar and vanilla seeds.
- Toast the curry for a couple of minutes on a dry pan or in the oven, and let it cool slightly.
- Whip the cream stiff, and gently fold it into the egg mixture.
- Stir in the curry and put the ice cream into individual molds of 1 dl.
- Freeze for at least 5 hours or overnight.
- Peel the pineapple, remove the core, and cut into cubes of about 1 x 1 cm.
- Melt confectioners' sugar to a light caramel in a pot, then add the pineapple cubes.
- Let it bubble for a couple of minutes, then add rum and lemon juice.
- Let it simmer for 3-4 minutes until the caramel is dissolved, then put the pineapple cubes into a sieve.
- Boil the remaining liquid down to a syrup.
- Remove from the heat and let it cool.
- Sprinkle freeze-dried honey on a silicone mat in a thin layer.
- Add sesame and curry, and bake it at 150 degrees Celsius (302 degrees Fahrenheit) for 7-8 minutes until it melts.
- Cool it down and break it into flakes, which are stored in an airtight container until ready to serve.
- Toast the pistachios in a dry pan with a bit of salt, then chop them finely.
- Take the curry ice cream out of the molds and roll them in the chopped pistachios.
- Let them thaw slightly beforehand, so the nuts stick more easily.
- Keep the ice creams in the freezer until serving.
- Serve the curry ice cream in small cones or bowls with the pineapple and reduced rum syrup.
- Top with a honey flake and serve immediately.
Notes
TIP: If you can't get freeze-dried honey, use another thin cookie or waffle. Alternatively, it can be omitted, as there is already plenty of crunch from the pistachios.