Dulce de Leche & Matcha Recipe

4 Servings

4 Servings

Ingredients

4 Dulce de Leche Fan
80 grams Coconut Matcha Ice Cream
8 grams Toasted Coconut Flakes
300 grams Pineapple, fresh small diced
125 grams Dry Pineapple, small diced
2 grams Orange Zest
2 grams Lemon Zest
2 grams Lime Zest
375 grams Pure Cane Sugar
150 grams Pineapple Juice
15 grams Pineapple Powder
400 grams Maple Syrup
250 grams Confit Orange Syrup
2 grams Tahitian Vanilla Syrup
Vanilla bean
5 each Clove
1/8 stick of Cinnamon
250 grams of Dark Rum

Add pineapple to a heavy-bottomed stockpot. Add dried pineapple, 125 grams of sugar, and a splash of lemon juice.

Simmer for about 30 minutes, stirring occasionally, or until pineapple is tender and most of the liquid has evaporated.

Remove the pan from heat and allow it to cool. Blend to desired consistency.

In a medium saucepan, add 250 grams of sugar, maple syrup, orange syrup, vanilla syrup, vanilla bean, clove, cinnamon and 125 grams of rum. Simmer for 5 to 10 minutes, then add the rest of the rum and simmer for 2 to 3 more minutes.

Spoon the pineapple sauce on the plate. Cut the pastry in half. Add the jam in random areas and then drizzle the rum syrup over the top. Add the coconut crumble in a pile to hold the ice cream scoop. Finish with a dusting of powder sugar.