sub rosa supper club
sub rosa supper club
A SECRET SUPPER CLUB GATHERING

 From the Sub Rosa Supper Club Recipe Files

Grilled Pineapple with Virago Rum Caramel, Coconut-Crème Fraîche Ice Cream, and Aged Gouda (serves 4)

Make the creme fraiche ice cream (or use good-quality store bought vanilla):

  • 1 c. full fat unsweetened coconut milk

  • ¾ c. sugar

  • 3 c creme fraiche*

  • ½ tsp vanilla extract

Whisk together the milk, sugar, crème fraîche, and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following the manufacturer's instructions.

*Pro Tip: If you’ve never made your own creme fraiche, you should give it a try! It’s easy, tastes amazing, and is much more affordable. Plus you can infuse your cream with different flavors before you ferment it. At this dinner we soaked coconut chips overnight in the cream before making our creme fraiche. Try this recipe.

Make the rum caramel sauce:

  • 3/4 cups granulated sugar

  • 1/2 cup heavy cream

  • 1/4 teaspoon salt

  • 1 oz dark rum (we used Virago Four Port)

  • 1/4 cup butter, cubed

In a saucepan, cook the sugar and 3 tbsps water over medium heat, stirring occasionally, until sugar is dissolved, about 3 minutes. Without stirring--but brushing down the sides of the pan with a pastry brush dipped in cold water--cook until amber in color, 10 to 12 minutes.

Standing back and averting face, whisk in cream and salt; bring to boil. Cook, whisking, until slightly thickened, about 1 minute. Whisk in rum; remove from heat. Whisk in butter; scrape into bowl. Let stand until thickened, about 30 minutes.

While the caramel is resting, make the grilled pineapple:

  • 1 fresh pineapple

Slice a fresh pineapple into 4 rounds, about 1/2 inch thick and grill on a barbeque over medium heat, flipping once, about 2-3 minutes a side. You could also broil instead of grill.

Assemble the dessert:

  • Aged gouda

  • Thin wedges of pineapple, to garnish

  • Mint sprigs, to garnish

Put a slice of grilled pineapple in 4 shallow bowls, drizzle generously with rum caramel, top with ice cream and quickly grate a generous amount of cheese with a microplane over top (it should look like snow!) Garnish with a thin slice of pineapple and a mint sprig, and serve immediately.