DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 10月2日 00時47分

@Glenmorangie's newest whisky #ATaleofCake was inspired by a pineapple upside down cake, so I've decided to create my own version, with soft almond biscuit soaked in passionfruit whisky syrup, layered with juicy caramelized pineapple and creamy brown sugar ganache, all served up in a fresh pineapple. Try it here at the Bakery in Soho through October 6th only, but here's how you can make it at home.

Here's what you'll need for the caramelized pineapple, and check out https://bit.ly/2ElthU1 (link in bio⬆️) for the full cake recipe, including the brown sugar ganache.

CARAMELIZED PINEAPPLE
Ingredients:
1 ripe pineapple, peeled*
100g (1/2 cup) sugar
3g ground star anise
50g (1 2/3 oz) Glenmorangie A Tale of Cake
*NOTE: save the pineapple tops and outer peels so the cakes can be plated up and displayed as pictured*

Method:
1) Using a mandolin or sharp knife, slice 3mm thick slices of pineapple lengthwise (if you stand the pineapple straight up, you should be slicing downward around the core).

2) Make a dry caramel with sugar: sprinkle the sugar evenly into a medium pot, cook over medium-high heat until it caramelizes into a deep amber color.

3) Gently add in the pineapple slices, gently stirring to coat each piece (the pineapple juice will create a sauce with the caramel), and cook until just tender (don’t overcook, as the pineapple will turn mushy and fall apart). Add ground star anise and toss evenly.

4) Deglaze with the whiskey (be careful, as it may flame a bit). Cook for 30 seconds more, until the alcohol has cooked off but the fragrant whiskey flavor has infused.

#ATaleofCake #Glenmorangie #Whisky #SingleMalt #DrinkResponsibly #ad

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