PINEAPPLE AND SUN-DRIED CHERRY TAMALES WITH TABASCO® WHITE CHOCOLATE ICE CREAM

Ice Cream

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 2 Tbsp.
White chocolate, chopped 2 cups
Heavy cream 1 qt.
Half-and-half 2 cups
Egg yolks 15 ea.
Vanilla beans, split and scraped 4 ea.
Salt to taste

Tamales

Ingredients Weight Measure
Pineapple, ripe, medium, cut into chunks 1 ea.
Butter, unsalted 10 oz.
Sugar 1-1/3 cups
Baking powder 1-1/2 tsp.
Salt 2 tsp.
Masa harina, mixed with 2-1/4 cups hot water 3-1/2 cups
Cherries, sun-dried, cut in half 1-1/2 cups
Corn husks or banana leaves, blanched 20 ea.
Oil for frying

Method

  1. To prepare Ice Cream, mix all ice cream ingredients together and turn in ice cream freezer until soft-serve consistency.
  2. To prepare Tamales, dice pineapple and puree.
  3. Cream together butter, sugar, baking powder and salt until light and fluffy.
  4. Scrape bowl and add pineapple, lowering speed to medium-high. Mix for 3 minutes.
  5. Add masa and mix until well incorporated on low speed. Fold in sun-dried cherries.
  6. Wrap 3 Tbsp. of tamale mixture in blanched corn husks or banana leaves. Tie with string.
  7. Steam for 15 minutes; then allow to cool. Unwrap cooled tamales and lightly coat in cornstarch. Fry in oil at 350┬░F, until golden.
  8. Serve with quenelle of ice cream.

Yield: 20 servings