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More InfoRecipe details
Jasmine Tea Ice Milk In Vanilla Roasted Pineapple Basket
Ingredients :
Filo pastry :
- 8 sheets of filo dough
- QS olive oil
Roasted pineapple
- 1 fresh pineapple
- 1 lime
- 150 g. sugar
- 1 vanilla pod
Jasmine tea ice milk
- 15 ml jasmine tea
- 500 ml milk
- 125 g. sugar
Preparation :
Lightly brush each sheet of filo dough with olive oil. Fold in two twice.
Insert in muffin tray so as to form a small basket.
Oven bake 10 minutes at 325 degrees Farenheit.
Cut pineapple into chunks of 2 to 3 cm.
Brown in pan together with sugar, lime juice, some lime zest, a little water and vanilla pod.
Cook 15 minutes over low heat.
Infuse tea with milk and sugar, bring to a boil (but do not boil), strain through a very fine sieve, freeze in ice cream maker.
Place a filo pastry basket in the middle of a plate. Fill with pineapple chunks. Surround basket with a band of residual caramel obtained from cooking the pineapple. Add 3 dumplings of ice milk.
Comments :
Enjoy !