Pineapple Right Side Up Cake Trifle

Today on the Rhode Show we learned how to make Pineapple Right Side Up Cake Trifle with Chef Michael McHugh from Julians Restaurant and Catering.

Pineapple Right Side Up Cake Trifle

Ingredients:

• Chiffon cake-eggs, sugar, water, flour, baking powder salt, oil, vanilla
• Rum soak-rum, sugar, water
• Coconut pastry cream-milk, coconut milk, sugar, cornstarch, salt, cinnamon, egg yolks
• Caramelized pineapple
• Cherry lime jelly-cherries, sugar, pectin, lime
• Crispy plantain chip

Steps:

Cake:

1. Beat egg yolks slowly adding syrup until fluffy and cool.
2. Sift flour, powder, salt.
3. Whip whites with additional sugar to form meringue.
4. Fold together with dry ingredients and bake 350 F until set.
5. Cool.

Pastry Cream:

1. Place milk, coconut, salt and cinnamon in a pot and bring to simmer.
2. Blend egg yolks with cornstarch, slowly adding warm liquid to make paste.
3. Return to flame and simmer approximately 2 minutes to thicken and cook out starch.
4. Cool.

Jelly:

1. Place cherries, liquid, sugar, lime zest and juice in pot.
2. Add pectin.
3. Simmer to thick.
4. Cool.

Assemble in layers in trifle ramiken. 

Top with bruleed pineapple and plantain. 

Really enjoy it.

Restaurant Information:

Julians Restaurant, Catering and More!!!
318 Broadway
Providence, R.I.
(401) 861-1770

Hours:

• Brunch:
  • Monday - Friday 9 a.m. - 4:30 p.m.
  • Saturday, Sunday & Holidays: 9 a.m. - 2:45 p.m.
• Dinner:
  • 5 p.m. - 11 p.m. every night
  • Beer & Cocktails until 1 a.m.

juliansprovidence.com

"We prefer to not think of Julians as a restaurant but more as an evolving organism that combines the elements of community, time travel, parallel universes, art that needs to be shown, music that should not be played, medieval weaponry, ancient cultures, and a caring staff. It is these truths that allow us to achieve our daily goals in this harsh economy. Thank you Providence."

About Chef McHugh:

Though not beginning a formal career in kitchens until 2002, Michael grew up with a particular interest in food, especially its progress from raw product to a complete meal.

“Luckily my mother cooked for my family seven nights a week when I was a child, I think this really began my journey into the endless realm of culinary possibilities.” 

Beginning as an apprentice baker in both a retail and wholesale boutique bakery in Worcester, Mass., Michael learned to appreciate the experience of beginning from scratch with the highest quality of ingredients.  He relocated to Rhode Island in 2004, working as Pastry Chef in the former Napa Valley Grille in downtown Providence and opening Pastry Chef of Red Stripe Brasserie in Wayland Square, as well as doing some work at the Mills Tavern.  Being in restaurants as opposed to bakeries, Michael learned skills of savory cooking from those surrounding him. 

“Though not completely aware of it at the time, I learned some of the best lessons in cooking by surrounding myself with such talented line cooks and chefs that still play a large part in my cooking style today.” 

Michael began as pastry chef at Julian’s in  August 2006 and advanced to sous chef by 2007, taking over as head chef in late 2008. 

“There is nothing I enjoy more than good food, good drink, and good company, all three of which along with love and imagination, motivate our consistent evolution as a restaurant.”