Sunday with pineapple and dulce de leche
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 627, total fat 37 G., saturated fats 22 G., proteins 9 G., carbohydrates 66 G., fiber 3 G., cholesterol 139 mg, sodium 701 mg, sugar 46 G.
Calories 627, total fat 37 G., saturated fats 22 G., proteins 9 G., carbohydrates 66 G., fiber 3 G., cholesterol 139 mg, sodium 701 mg, sugar 46 G.
Serve this elegant ice cream on a toasted bun with dulce de leche-glazed pineapple, whipped cream, and coconut sprinkles. Dulce de leche is the Latin American equivalent of boiled condensed milk. You can find it in the sweet sauce aisle of supermarkets, or make your own; the recipe is below.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- Half a pineapple, peel, core, quarter and thinly slice.
- 0.5 cup dulce de leche, store-bought or homemade (see recipe below) + extra for drizzling
- 2 small brioches, cut in half on the sides
- 3/4 cup chilled whipped cream
- 0.5 tsp vanilla extract
- 2 cups coconut or vanilla ice cream
- Toasted coconut flakes, for sprinkling
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Recipes with similar ingredients: Pineapple, cream dolce de leche, brioche bun, cream, vanilla ice cream, coconut ice cream
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a large skillet, melt the butter over medium-high heat. Add the pineapple and a pinch of salt; cook, turning occasionally, until softened and browned in spots, 5-7 minutes. Reduce heat to medium and stir in 1/4 cup dulce de leche. Cook until the pineapple is glazed, another 2-3 minutes. Remove from heat and let cool slightly.
- Place the buns cut-side up on a baking sheet and toast them in the oven for about 3 minutes.
- In a medium bowl, beat the heavy cream with vanilla extract and a pinch of salt with a mixer on medium speed until stiff peaks form, 1 to 2 minutes; stir in 2 tablespoons dulce de leche until fully incorporated. Brush each bun half with about 1/2 tablespoon dulce de leche and top with pineapple. Fold in the ice cream, whipped cream, dulce de leche, and sprinkle with coconut.
Homemade Dulce de Leche
Yield: about 2 tbsp.
Pour two 400g (14oz) cans of sweetened condensed milk into a 22x32cm (9x13in) baking dish. Cover with foil and place in a roasting pan; add enough hot water to the pan to come halfway up the sides of the dish. Bake in the oven at 425°F (220°C) until the condensed milk is thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and pulse until smooth. Refrigerate the dulce de leche for 1 hour to set.
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