Pineapple with coconut ice cream and caramel sauce is a delicious dessert, with the taste of distant skies.
Size:
5 dl coconut milk
1 pandanblad
6 egg yolks
2.5 dl sugar
2 dl coconut mass
Possibly 1 tbsp Malibu liqueur
Slowly bring coconut milk and pandan leaves to a boil. Take the pan aside and let it soak for 20 minutes under a lid. Beat egg yolks and sugar until eggedosis. Add the coconut milk mixture to the egg dose, stirring. Pour the mixture back into the pan and heat to 80 degrees, stirring until it thickens, preferably using a thermometer. Put the mixture cold, so it will completely cool. Pick out the pandan blade, add if necessary. Malibu and run the ice cream in an ice cream maker until it's done. If you don't have an ice maker, you can put it in the freezer in a regular bowl and stir every half hour until it's stiff. The result is almost as good as with a machine.
Caramel sauce with peanuts:
1 tablespoon sugar
4 tablespoons brown sugar
1 dl whipped cream
3 tablespoons butter
1/2 ts salt
3 tablespoons peanut butter
Boil everything, except peanut butter and salt in a thick-bottomed saucepan, over medium heat while stirring. Let it simmer for 3-4 minutes, while stirring. Add peanut butter and salt to the mixture, and continue to stir over low heat for another 3-4 minutes.
Mounting:
Cut off the skin and the hard core of the pineapple and cut it into suitably thick slices. Place a scoop of ice cream in the center and pour the caramel sauce over it, while it is still warm. It also tastes delicious with some whole peanuts.
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