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Sous Vide Infused Pineapple | Recipe by sousvidetools.com

Sous Vide Vanilla Rum Infused Pineapple, Pineapple Jelly, Eccles Cake Ice Cream

Sous Vide Vanilla Rum Infused Pineapple, Pineapple Jelly, Eccles Cake Ice Cream Desserts
  • COOK TIME: 2 hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium
  • SERVES: 4


  • 1 pineapple, large
  • 1 vanilla pod, seeds scraped
  • 4 tsp muscovado sugar
  • 50ml of rum
  • 1 lime, juiced

Eccles cake ice cream

  • 350g of milk
  • 150g of cream
  • 25g of glucose
  • 1 1/2 vanilla pods, seeds scraped
  • 50g of milk powder
  • 80g of egg yolk
  • 130g of sugar
  • 100g of Eccles cake, crushed

Pineapple jelly

  • 300g of pineapple juice, good quality
  • 10g of sugar
  • 1 lime, juiced
  • 1 1/2 gelatine leaves, soaked in cold water until soft

Currant purée

  • 150g of currants
  • 200ml of water
  • 1 lime, juiced
  • 1 vanilla pod, seeds scraped


  • 320g of plain flour
  • 200g of butter, diced
  • 200g of caster sugar

Sugar pull

  • 200g of fondant sugar
  • 40ml of glucose syrup

Pineapple carpaccio

  • 100ml of stock syrup
  • 1 lime, juiced
  • 1 vanilla pod, seeds scraped




Recipe courtesy of chef Nigel Haworth from www.greatbritishchefs.com


  1. To make the Eccles cake ice cream, combine the milk, cream, glucose, vanilla seeds and milk powder in a saucepan over a medium heat. Place the egg yolks and sugar in a bowl and beat with a whisk until smooth.
  2. When the milk mixture reaches the boil, whisk a little at a time into the egg yolks until it has all been added. Transfer the custard mixture back to the saucepan and heat until thick enough to coat the back of a spoon. Strain the custard through a fine sieve, then cool in a bowl over ice.
  3. Pour the cooled custard into an ice cream machine and leave to churn. Once churned, stir in the crushed Eccles cake, then store in the freezer until required.
  4. Next, prepare the pineapple jelly. In a saucepan, mix together the pineapple juice, lime juice and sugar. Heat until the mixture boils, then add the softened gelatine, whisking to dissolve. Strain the liquid through a fine sieve and pour into a shallow container, creating a layer approximately 1cm deep. Refrigerate for at least 2 hours to set the jelly.
  5. For the currant purée, mix together the currants, water, lime juice and vanilla seeds in a large saucepan and place over a high heat. When the mixture starts to boil, turn down the heat and cook, simmering gently, for 5 minutes.
  6. Empty the saucepan into a blender and pulse until puréed. If necessary, add a splash of water to loosen the mixture. Press the purée through a fine sieve, then transfer it to a squeezy bottle and set aside until ready to serve.
  7. Preheat the oven to a temperature of 180⁰C/gas mark 4.
  8. To make the crumble, place the flour and butter in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs, then add the sugar and mix well.
  9. Spread the crumble evenly over a baking tray and place in the oven. Cook for 15 minutes or until golden. Set aside to cool. Once cool, crush into a fine crumble.
  10. For the sugar pull, place the sugar and glucose syrup in a saucepan over a high heat. When the temperature of the sugar reaches 121⁰C, take the pan off the heat and immediately plunge the base into cold water to halt the cooking process.
  11. Empty the saucepan onto a silicone mat. Leave the sugar to cool a little, then tease it out into long thin strands, allowing them to twist and coil into different shapes.
  12. Preheat the water bath to a temperature of 85⁰C.
  13. To make the roasted pineapple, slice off the top and bottom of the fruit, then remove the skin with a sharp knife. Follow the contours of the pineapple with the blade to ensure that it keeps its shape.
  14. Halve the pineapple lengthways. Set one half aside for the carpaccio. Slice the remaining half into 4 equal segments and remove the core from each one.
  15. Using a chamber sealer, seal the pineapple segments in a vacuum bag with the vanilla, sugar, rum and lime juice. Place the bag in the water bath and leave to cook for 25 minutes.
  16. Once cooked, unseal the vacuum bag and drain the liquid into a saucepan, reserving the pineapple. To make a glaze, bring the liquid to the boil and simmer until reduced to a syrup consistency. Coat the pineapple segments with the glaze and set aside until required.
  17. Next, prepare the carpaccio. Mix together the stock syrup, lime juice and vanilla seeds and heat in a saucepan until boiling, then set aside to cool.
  18. With a sharp knife, carefully cut 4 thin slivers of pineapple from the reserved half of the fruit.
  19. Add the pineapple slivers to the pan with the cool stock syrup and leave for 5 minutes to marinate.
  20. To serve, position a pineapple segment in the centre of each plate. Arrange a spoonful of jelly, a dot of currant purée and a piece of carpaccio in a line on one side of the segment, scatter the crumble and place a scoop of ice cream on the other side, then top with a sugar pull to finish the dessert.
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