Saffron pineapple with gorgonzola beignet

By Chef Franck Dangereux


Mullineux Olerasay 2º

Serves 4


1 ripe pineapple, generously peeled and halved horizontally
1 L water
500g sugar
1g saffron
1T corn flour
120g Gorgonzola
1 cup panko crumbs
1 egg, beaten
2T flour
canola oil for frying


Place the pineapple halves in a pot with the water, the sugar and the saffron. Bring to the boil and simmer with a lid on for 45 minutes. Allow the pineapple to cool in the syrup. Place the beaten egg and panko crumbs in a soup plate. Divide the Gorgonzola into 4 equal parts. Using a little flour on your hands, roll the gorgonzola into 4 balls. Coat the balls into the egg and then into the crumbs. Put the crumbed balls into the freezer for 1 hour. Then, add 200ml of the cooking syrup in a small sauce pot and bring to the boil, dilute 2T water into the corn flour and using a whisk, thicken the syrup by adding the corn flour while the syrup in boiling. When done, remove from heat and cool.
To make, heat up your oil for frying to 170-degrees Celsius. Fry the frozen gorgonzola balls for a few seconds (until they make a light brown crust) and remove from the oil, allow to rest for 3 minutes. Slice the pineapple into 2cm slices and place on the pates, top the pineapple with the cheese beignet, drizzle some of the thickened saffron syrup around the dish. Enjoy with a glass of straw wine!