Author: Chef Jason Marcoux
Ginger Florentine with Pineapple upside down cake and ginger ice cream

From Chef Notes Seven Glaciers Restaurant

Ingredients:

Ginger Florentines

1 3/4 cups brown sugar
1 cup Oat
3/4 cup Flour
1/2 cup Unsalted, melted butter
1/2 cup Corn syrup
1 1/2 tsp Ground, dry ginger

Pineapple upside down cake

1/3 cup shortening
3/4 cup + 2 tbsp sugar
1 egg
1 1/4 cups milk
2 1/2 cups flour
4 tbsp baking powder
1/2 tsp salt

Pineapple mixture for upside down cake

1 lb fresh pineapple, minced
1/2 lb brown sugar
1/4 lb butter

Ginger Ice Cream

6 egg yolks
1 cup sugar
1 pint heavy cream
1 cup Half & Half
1/4 cup grated ginger root.

Mango Sauce

1/2 tsp cornstarch
1 cup water
1 cup sugar
1 cup frozen mango slices

Recipe Properties:

Ginger Florentine

Melt butter over low heat in a stainless mixing bowl.

Add brown sugar and corn syrup, combine well.

Add oats, flour and ginger. Mix until thoroughly blended and smooth.

Scoop 1 ounce balls of mixture onto Teflon baking sheet using damp fingers. Press out as thin as possible.

Pineapple upside down cake

Cream shortening and sugar together, add egg.

Combine dry ingredients.

Lightly mix flour and milk mixtures alternating dry and wet mixtures.

Line bottom of a Teflon muffin pans with pineapple mixture. Pour cake batter until 3/4 full.

Bake at 400 degrees for 20-25 minutes. Remove from oven and cool. For better presentation, slice the crown off each cake so it will sit flat below the florentine.

Ginger Ice Cream

Combine ginger, cream, milk, and half & half in a large saucepan. Scald lightly.

Combine eggs yolks and sugar.

Temper cream mixture into egg yolks and place in ice cream freezing machine until set.

Mango Sauce

Combine all ingredients and bring to a boil. Lower heat and reduce by 1/2. Purée in blender and strain through fine sieve. Cool prior to serving.