Sous Vide Rum-Infused Pineapple Recipe - Great British Chefs

Ingredients

• 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
• 300g of pineapple juice, good quality
• 10g of sugar
• 1 lime, juiced
• 1 1/2 gelatine leaves, soaked in cold water until soft
• 150g of currants
• 200ml of water
• 1 vanilla pod, seeds scraped
• 320g of plain flour
• 200g of butter, diced
• 200g of caster sugar
• 200g of fondant sugar
• 40ml of glucose syrup
• 1 pineapple, large
• 4 tsp muscovado sugar
• 50ml of rum
• 100ml of stock syrup