On TV Tonight
- 20:00 - The View from River Cottage - The View From River Cottage
- 20:30 - The View from River Cottage - The View From River Cottage
- 21:00 - River Cottage Road Trip - River Cottage Road Trip
- Prep time:
- 40 min, plus 5 hours freezing time
- Cook time:
- 1 hr 30 min
Tom Kerridge uses spiced pineapple in his version of French upside-down tart served with a stunning homemade ice cream
Method1. For the pink peppercorn ice cream: pour the cream and milk into a saucepan and bring to the boil over a medium heat.
2. In a large mixing bowl whisk together the egg yolks and sugar until pale and thick then very slowly pour on the hot cream and milk, whisking continuously. Pour this mixture back into the pan and cook over a low heat, stirring constantly, until thick enough to coat the back of a spoon.
3. Pour the custard through a sieve into a clean bowl then stir in the pink peppercorns. Set aside to cool then transfer to an ice cream maker and churn until frozen. Alternatively pour into a shallow container and freeze for 30 minutes then whisk thoroughly to break up any ice crystals. Return to the freezer and repeat this process 3 or 4 times until smooth and creamy.
4. For the pineapple tatin: pour 1 litre of water into a large saucepan, add the sugar, star anise, lemon zest and cinnamon stick and bring to the boil. Add the pineapple slices, reduce the heat to low and simmer for 10-15 minutes until softened. Set aside to cool in the syrup.
5. For the caramel sauce: while the pineapple is cooling, tip the sugar into a heavy-based saucepan and place over a medium-high heat, swirling the pan from time to time, until the sugar dissolves and forms a golden-brown caramel.
6. Very carefully pour in 80ml of water (take care as the caramel will spit and bubble when the water is added) and boil for 1-2 minutes. Remove the pan from the heat and stir in the butter. Set aside.
7. Preheat the oven to 200C/180C fan/gas 6.
8. To assemble the pineapple tatin, divide the caramel sauce between 6 or 8 individual blini pans and place a pineapple ring on top. Roll out the pastry to about 4mm thick and cut out circles just bigger than the pans. Lay the pastry on top, tucking in the edges. Alternatively make 1 large tatin in a large ovenproof frying pan or baking dish.
9. Bake in the oven for 15 minutes for individual tatins, or 30 minutes for a large one, or until the pastry is puffed up and golden brown.
10. Leave to settle for 1-2 minutes (don't leave it any longer or the caramel may stick to the pan) then turn out onto serving plates, pastry side down. Serve topped with scoops of pink peppercorn ice cream.
For the pink peppercorn ice cream
- 280 ml double cream
- 280 ml milk
- 8 egg yolks
- 100 ml caster sugar
- 20 g crushed pink peppercorns
For the pineapple tatin
- 1 medium pineapple, peeled, cut into rings, core removed
- 500 g caster sugar
- 6 star anise
- 1 lemon, zest only
- 1 cinnamon stick
- 1 x 375g pack all butter puff pastry
For the caramel sauce
- 200 g caster sugar
- 50 g butter