- ROAST PINEAPPLE
- 1 pineapple
- 1tsp whole pink peppercorns
- 200g sugar
- 200g pineapple juice
- LEMONGRASS CREMEUX
- 400g milk
- 2 stalks lemongrass
- 60g egg yolks
- 100g castor sugar
- 35g custard powder
- 6g gelatine
- 250g butter
- COCONUT MICROWAVE SPONGE
- 120g coconut puree
- 100g sugar
- 110g vegetable oil
- 105g flour
- 105g egg whites
- 18g egg yolks
- 1g white colouring
- BISCUIT ARLETTE SHARDS
- 200g puff pastry
- 40g icing sugar
- COCONUT LIME SORBET
- 1000g coconut puree
- 114g atomized glucose
- 11g Super neutrose
- 40g liquid glucose
- 341g sugar
- 990g water
- Zest of 4 limes
Roast Pineapple with Pink Peppercorn, Lemongrass Creme and Coconut Sorbet
Heather Kaniuk
12th July 2016
Roast Pineapple with Pink Peppercorn, Lemongrass Creme and Coconut Sorbet
Roast Pineapple with Pink Peppercorn, Lemongrass Creme and Coconut Sorbet
Ingredients
Method
ROAST PINEAPPLE
1. Peel the pineapple, removing all the eyelets
2. Cut into 1/6s, removing the core.
3. Make a dry caramel with the sugar, then add the pink peppercorns.
4. Gently add the pineapple pieces in a single layer in your pan.
5. Deglaze with the pineapple juice and cook until tender.
6. Allow to infuse overnight before draining well and using.
CARAMELISED PINEAPPLE SYRUP
Take remaining cooking liquor from the pineapples, reduce until syrupy.
LEMONGRASS CREMEUX
1. Crush the lemongrass, and bring to the boil with the milk. Allow to infuse 30 mins. Blitz in the thermomix and strain. Rescale to 400ml.
2. Whisk the yolks, sugar and custard powder, pour the hot milk over the yolks and whisk well. Return to the pan and bring back to the boil, cook for 1 minute, whisking constantly.
3. Add the gelatine to the hot base, leave to cool to 50deg C before placing in the thermomix. Add the soft butter gradually on speed no. 2 and mix for about 5 minutes, then cool.
COCONUT MICROWAVE SPONGE
1. Mix all ingredients until smooth.
2. Place into a siphon canister and load with gas.
3. Disperse foam into paper cups, microwave 30-40 seconds on high.
BISCUIT ARLETTE SHARDS
1. Coat the puff pastry in icing sugar. Roll the pastry out slowly, add more sugar on both sides. Roll until 1-2mm thick.
2. Place between two sheetpans and bake at 190 deg C until golden.
COCONUT LIME SORBET
1. Mix together the sugar, atomized glucose and super neutrose.
2. Heat the water and liquid glucose to 40-50 deg. Whisk in the dry sugar mix.
3. Stir and bring up to 85deg C.
4. Leave to mature 3 hours minimum in the refrigerator.
5. Add the puree and zest.
6. Churn
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