This dessert is exclusively focused on the fruity components of the Beluga Vodka Gold Line. Therefore the vodka is paired with pineapple and ginger. The pineapple and creamcheese are sharing buttery-cheesy notes.
Read more on the aromatic profile of the Beluga Vodka Gold Line.
Preparations (4 persons)
Poached Pineapple
- 1 Pineapple
- 650 g Water
- 325 g White sugar
- 0,5 pod Bourbon vanilla
- Orange peel
- 1 Star anise
- 10 Sichuan peppers
Peel the pineapple and remove the brown spots. Cut into the desired shape. Mix the water with the sugar and spices. Bring to a boil and cook for 5 minutes. Add the pineapple and cook over low heat. Leave to cool in the syrup. Remove the pineapple from the syrup and fry until golden brown in warm butter.
Ginger Caramel Sauce
- 100 g White sugar
- 50 g Water
- 15 g Ginger
Bring the water with the ginger to a boil. Cover. Caramelize the brown sugar. Add the water with ginger. Stir until homogeneous and allow to cool. Add any additional water if the caramel is too thick.
Cream Cheese
- 200 g Cream cheese
- 15 g Sugar syrup
- 2 g Gelatine leaf , pre-soaked
- 100 g Cream
- 20 g White sugar
Dissolve the gelatin in the sugar syrup and stir among the cream cheese. Whip the cream with the sugar. Fold 80 g whipped cream under the cream cheese. Place in the refrigerator until further use.
