Verrine of Roasted Pineapple & Vanilla Flavored Mascarpone
Top Chef Masters, Season 1, Episode 9, Elimination Challenge Winner
6 to 8 Verrines
- 1 whole pineapple
- 2 tablespoons honey
- 1 split vanilla bean
- 1 cup mascarpone
- 4 egg yolks
- 2 tablespoons granulated sugar
Peel the pineapple by using a serrated knife. Then dice the pineapple into small cubes.
Warm up the honey in a sauté pan for 2 minutes. Add the dices of pineapple and the split and scraped vanilla bean. Let sear slowly at medium temperature for about 7 to 8 minutes. Stir from time to time until the dices a picking up a light blond caramel color. Set aside and let cool off.
Let’s prepare the cream of Mascarpone. In a mixing bowl, add the egg yolks and the sugar. By using a whisk, beat the mixture until the yolks are foaming up, building a ruban. Mix in the Mascarpone and beat well until very smooth.
Using a pastry bag of a spoon, pipe equal amount, cream of Mascarpone into the glasses. Top the Mascarpone with the caramelized dices of pineapple. Garnish with a pineapple leaf or a segment of vanilla bean or even with a sliced strawberry. Chill before serving.