Caramelised pineapple, ginger cream and lemon myrtle ice-cream from Cuisine du Temps by Jacques Reymond

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on July 01, 2014

    I've never attempted this recipe as a whole, however according to the notes in my book I have attempted a few of the components separately with success: - made the poached pineapple which was fantastic while still warm, could be served with any fresh flavoured ice cream as a simple yet delicious dessert - made the pineapple sable and ginger cream (excellent flavour combination). I needed to use a slightly higher oven temperature and leave it is a little longer. I found it difficult to quenelle the ginger cream and would perhaps set it in smaller pots for an alternate presentation instead.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.