Roasted Pineapple Milkshake Food

CARIBBEAN ROASTED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F.
• On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
• Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
• Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
• Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

CREAMY PINEAPPLE SHAKE

Steps:

• Combine crushed pineapple, ice cream, milk and cinnamon in blender or food processor container. Cover; blend until smooth.

ROASTED PINEAPPLE MILKSHAKE

Steps:

• Put ice in the blender. Add the cooled grilled pineapple, the pineapple juice, sorbet and ice cream. Pulse until the mixture is smooth and creamy. Pour into 4 large wine glasses. Top each glass with a splash of club soda. Serve.
• Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides.

ROASTED PINEAPPLE WITH LEMONGRASS CHIBOOST

Steps:

• Roasted Pineapple:
• Melt the butter in a large saucepan and add the seeded vanilla bean. Add the granulated and the light brown sugar, stirring continuously. Add the diced pineapple. Cook the mixture until the pineapple is translucent, about 10 to 20 minutes.
• Lemongrass Pastry Cream:
• Pour the milk in a large pot on high heat. Clean and slice the lemongrass and add to the milk and bring to a boil. Turn off heat. Let steep for 1 hour. Add seeded vanilla bean. Bring to a boil again. Take out the vanilla bean and strain the mixture through a sieve into a mixing bowl. Combine sugar, pastry flour and yolks and temper by adding in the hot liquid slowly. This mixture will form a stiff pastry cream. Whisk rapidly over low flame for 1 minute. Put mixture in a blender. Blend out lumps.
• Italian Meringue:
• Heat the sugar (123 degrees C) to soft-ball stage. Whip egg whites until stiff peaks form and then pour in the hot sugar. Continue whipping the mixture together until stiff peaks form. Fold the Italian Meringue into the lemongrass pastry cream. Pipe the mixture into round flexible molds. Freeze the molds overnight. Take the molds out of the freezer 3 hours before serving. Once the cream begins to thaw, turn the mold upside down and remove the formed cream onto the center of a plate.
• Garnish the plate with the roasted pineapple mixture. For added presentation, sprinkle sugar on top and torch.

ROASTED PINEAPPLE MILKSHAKE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the pineapple and 1/4 cup of the juice in a small roasting dish and roast in the oven, turning once, until golden brown, about 15 minutes. Remove from the oven and let cool completely.
• Set aside 4 pineapple wedges for garnish. Put the remaining cooled roasted pineapple, any juice from the roasting dish, and the remaining 1/4 cup pineapple juice in a blender and blend until combined, about 7 seconds. Add the sorbet and ice cream and blend until smooth, about 10 seconds. Serve in 4 large wine goblets and top each with a splash of seltzer and a pineapple wedge.
• ADULTS
• Add 2 ounces (1/4 cup) dark rum to the blender when you add the pineapple.

PINEAPPLE PASSION MILKSHAKE

Steps:

• Mix ice cubes, crushed pineapple, milks, sugar and vanilla in blender until smooth.
• Add Ice cream and sherbet (scoop size to your liking) and blend till just smooth. Serve with a fresh pineapple wedge if desired.

PINEAPPLE MILKSHAKE

Steps:

• In a food processor, combine pineapple, ice cream, milk, and cinnamon.
• Process until smooth.

PINEAPPLE UPSIDE-DOWN MILKSHAKE

Steps:

• Combine ice cubes, ice cream, pineapple juice, milk, and cream of coconut in a blender. Process until creamy and ice is finely chopped. Serve immediately.

PINEAPPLE SHAKES

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.