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1
For the Caramel Cake: Pre-heat the oven to 350 degrees.
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2
In a small saucepan, mix sugar and water and cook until dark brown.
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3
Whisk in the butter and rum and allow to cool.
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4
Transfer to a mixer fitted with a paddle and mix in extract and creme fraiche.
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5
Add the egg yolks and incorporate well.
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6
Beat in the flour and gently fold in the whipped egg whites.
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7
Butter and flour a (3-inch h. by 3-inch width by 6 to 8 inches long) terrine mold (the same one to be used for the parfait).
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8
Add the mix and bake in a hot water bath for 30 to 35 minutes or until a tester comes out cleanly.
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9
Cool on a rack then slice it into 4 slices horizontally.
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10
For the Macadamia Nut Crumble: Pre-heat an oven to 275 degrees F. Using a food processor, pulse mixture until small crumbs are formed.
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11
Do not puree.
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12
Place on lined tray and bake in the oven until golden brown.
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13
Let cool completely.
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14
For the Creme Fraiche Layer: Whip the cream until stiff peaks form and transfer to another chilled bowl.
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15
Mix together the creme fraiche and vanilla extract and whip to stiff picks.
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16
Fold in with the whipped cream.
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17
Bring yolks, eggs, juice, vanilla bean, and sugar to ribbon stage, whisking constantly over a bain marie to about 110 degrees.
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18
Whip at high speed for 10 minutes until the mixture is pale in color and light.
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19
Fold gently in with the whipped cream.
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20
Using a terrine mold lined with parchment paper, layer parfait with alternating layers of crumble and cake starting with the crumble, then parfait, then cake.
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21
Repeat 3 times.
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22
Place in freezer and freeze at least 6 hours, preferably overnight.
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23
Plating: On a large platter or tray, stand pineapple straight up and garnish with pink peppercorns.
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24
Arrange terrine next to it with a few slices fanned out.
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25
Drizzle remaining sauce around the platter.
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26
Wine Recommendation: Pine Ridge, Chenin Blanc Late Harvest, Napa Valley, 1994
