Piña Colada Cake With Rum Raisin Ice Cream
Description
A chiffon cake filled with a spiced pineapple compote and a coconut mousse, topped with toasted coconut and homemade rum raisin ice cream.
lime chiffon cake
Dry ingredients
5oz cake flour
4oz sugar
1 tsp salt
2 tsp baking powder
Wet ingredients
2.5 oz vegetable oil
2.5 oz egg yolks
3.75 oz water
1 tbsp vanilla bean paste
Meringue
5 oz egg whites
Procedure
1.In a large mixing bowl combine the dry ingredients and in a separate bowl combine the wet ingredients
2.Whisk the wet ingredients into the dry ingredients until fully combined and set aside
3.Whip your egg whites until they form stiff peaks
4.Gently fold the meringue into the batter
5.Grease a sheet tray and pour in the cake batter
6.Bake in the oven at 375F for 10-15 minutes (check with a toothpick)
Spiced pineapple compote
1 pineapple small diced
3 tbsp spiced rum
1 cinnamon stick
1/2 cup brown sugar
1 star aniseed (optional)
a pinch of salt
2 sheets of gelatin bloomed in water
Procedure
1.In a medium sauce pan combine everything but the gelatin
2.Slowly bring the mixture to a boil
3.Once the mixture has cooked for a few minutes add the bloomed gelatin and remove from the heat and set aside
Coconut mousse
2 cup heavy cream
1 tbsp vanilla bean paste
1/2 cup sweetened condensed coconut milk
Procedure
1. Whip the heavy cream and vanilla bean paste to stiff peaks
2.Fold in the sweetened condensed coconut milk
3.Add to a pipping bag and set aside
Rum raisin ice cream
1.2 oz spiced rum
4.4 oz sugar
3.4 oz egg yolks
11.4 oz heavy cream
1 cinnamon stick
1 tsp cinnamon
1 tbsp vanilla bean paste
Procedure
1.Start by whipping your cream and vanilla until it reaches stiff peaks and set aside
2.In a small sauce pan combine sugar, rum, and cinnamon stick then slowly bring to a boil
3.While the sugar and rum are coming to a boil start whipping your egg yolks(whip on high until the yolks are light and fluffy)
4.Slowly pour the boiling sugar down the side of the bowl while mixing
5.Continue to whip on high until it has doubled in volume
6.Gently fold in the whipped cream in 3 parts
7.Fold in the raisins and candied pecans
8.Freeze overnight
