Pineapple Cake Genovés With Saffron Al Tequila
- 1 Chocolate Cake Genoves
- 1 shot of tequila anejo (1.5 oz)
- 1 slice of pineapple in syrup, dry excess syrup with paper towel, cut in four pieces.
- 25 ml olive oil
- 25 ml galeano liqueur
- 25 ml heavy Cream
- 1 scoop of vanilla ice cream
- 5 saffron threads
- 2 mint leaves
- In a saute pan, heat oil oil over medium heat. Remove excess syrup from slice of pineapple. Carefully, place pineapple on saute pans, be careful not to splash oil. Add saffron threads. Saute pineapple on each side for two minutes. Remove pan off and away from heat. Add tequila and ignite with a long match (see safety tips above). Wait for blue flame to die down. Once the blue flame has died down, and with the pan still away from the heat, add cream to saute pans, then incorporate the galeano liqueur and mix the sauce.
- To serve, place Cake Genoves on plate. Remove pineapple from pan and place on top of cake. Pour sauce on top of pineapple. Add a scoop of vanilla ice cream on top of the sauce. Garnish cake with mint leaves.
chocolate, aufejo, pineapple, olive oil, galeano liqueur, heavy cream, vanilla ice cream, saffron threads, mint
Taken from www.epicurious.com/recipes/member/views/pineapple-cake-genoves-with-saffron-al-tequila-50078199 (may not work)