To make the Sous Vide Sabayon bags, ombine the following ingredients into a blender and blend on high until everything is well combined. Add the blended mixture into a sous vide bag and vacuum seal it tight. Keep the bags refrigerated until ready to use.
- 113 grams Boiron Passion Fruit Puree
- 108 grams Pastuerized Egg Yolks
- 5 grams Pure Versa Whip (600k)
- 1 pinch Salt
- 2 ounces Ancho Reyes Verde
- 116 grams Granulated Sugar
To cook the Sabayon, pre-heat a sous vide bath to 168°F. Once at 168°F, drop your Sabyon bag and set a 30-minute timer. After 30 minutes, cut an opening on the bag and pour the cooked mixture into an iSi canister and charge it with two nitrogen cartridges. Drop the temperature of the sous vide bath down to 145°F and keep your sabayon hot until ready to use.
Begin by setting about 3 pounds of lump charcoal in the bottom of your Kamado Joe. Follow that up by setting up your JoeTisserie and then lighting up your coals. We are looking for a 250-300°F temperature. Adjust air flow as necessary. While the coals are lighting up, begin by cleaning up the pineapple. Cut off both the top and bottom of the pineapple, and remove all of the outer skin. Impale the pineapple with the JoetTisserie rod from the top all the way down to the bottom. Hook the pineapple from both sides with the hook attachment and make sure to tighten it up. Once the coals are on and at the desired temperature, place the rod into the rotating motor and push the coals away to the side where the pineapple is not hovering over.
Close the lid and allow the pineapple to smoke for 3 hours while its rotating. Make sure to check on the temperature of the Kamado periodically to make sure it is at the right temperature. Once the pineapple is done smoking, pull the rod off the JoeTisserie and allow the pineapple to cool down. Once cooled down, remove the pineapple off the rod and slice into 1-inch slices. Store the pineapple in an air tight container and keep refrigerated until ready to use.
To make the Smoked Pineapple Shrub, place the smoked pineapple slice in a small food processor and process until a paste is made. If a food processor is not available, you can chop it on a cutting board until it’s finely chopped. Combine the smoked pineapple with the 16 ounces of granulated sugar, 16 ounces of pineapple, and 16 ounces of Apple Cider Vinegar in an air tight container and store it in the fridge for 3-4 days. After 3-4 days, strain the shrub through a fine mesh strainer with a cheese cloth. After straining, store the shrub in another air tight container and keep it refrigerated until ready to use.
- 16 ounces Apple Cider Vinegar
- 16 ounces Granulated Sugar
- 16 ounces Pineapple Juice
Add the aged rum, smoked pineapple shrub (made above), the pineapple juice, and the fresh queezed lime juice into a cocktail shaker with a couple of ice cubes. Shake well until the drink is ice cold. Strain the cocktail into a chilled coupe glass. Top the cocktail with the hot Sabayon and serve immediately. The big highlight of the drink is the hot and cold sensation!
- 1 1/2 ounces Aged Rum
- 1/2 ounces Pineapple Juice
- 1/2 ounces Fresh Squeezed Lime Juice (strained)