Cake Genovés and Pineapple al Saffron

[OscarO]

Ingredients:
• 1 Chocolate Cake Genovés
• 1 shot of tequila añejo (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

Directions:
In a sauté pan, heat oil oil over medium heat. Remove excess syrup from slice of pineapple. Carefully, place pineapple on sauté pans, be careful not to splash oil.

Add saffron threads. Sauté 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 sauté pans, then incorporate the galeano liqueur and mix the sauce.

To serve, place Cake Genovés 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.


*** Caution: practice extreme caution when flaming foods, follow these safety tips when flaming food:

• Before pouring tequila (or any type of alcohol) on a hot sauté Pan, remove pan off and away from the heat and let rest for a minute or two.
• Use a long match to ignite tequila
• keep face and body away from pan
• Always have Baking Soda handy to handle minor kitchen fires
• Let blue flames die down before moving the sauté pan around.
• Prior to attempting to flame foods, search the web for videos that show the correct technique for food flaming.