Pineapple tart tatin, Coconut & Lemongrass Sorbet

Julien Thevenot

Julien Thevenot

12th January 2018
Julien Thevenot

Pineapple tart tatin, Coconut & Lemongrass Sorbet

This is one of my signature dishes from my work at Rhubarb Food Design, London


  • To make the Puff pastry :
  • 200 gr flour t55
  • 200 gr unsalted butter
  • 100 gr water
  • 10 gr salt
  • To make the caramelised Pineapple :
  • 1000 gr pineapple
  • 100 gr caster sugar
  • 50 gr butter
  • To make the coconut & lemongrass sorbet :
  • 1000 gr water
  • 1000 gr coconut puree
  • 300 gr caster sugar
  • 20 gr stabilizer
  • 50 gr lemon juice
  • 100 gr Trimoline
  • 2 bunch lemongrass


To make the puff pastry:
1) See process for puff pastry making.
2) Cut and core pineapple into rings 3 cm thick. Using a ramekin, make a dry caramel into it and set.
3) Place a ring of pineapple in the ramekin and top with a spoon of butter and a spoon of brown sugar bake at 200C for 15 minutes and place a round of puff pastry 0.5 cm thick on the top of the pineapple covering the edges of the ramekin.
4) Bake at 200C for 30 minutes until you get a golden crisp pastry serve warm.
To make the caramelised pineapple:
1) Cut the pineapple in small quarters.
2)Make a light caramel in a frying pan.
3)Add in the butter and the rum until cooked.
4)Add in the pineapples pieces and roast both side adding some rum and flaming it.
5) When nice and coloured, transfer the pan in the oven at 200C For 5 min.
6) Reserve until serve.
To make the coconut & lemongrass sorbet:
1) Boil the water and the coconut milk together with the lemongrass previously smashed on a chopping board.
2)Infuse the mix for 24 hours.
3)Pass through the mix with a chinois and top up the missing weight with coconut water.
4) Add in the rest of the ingrdient and boil to 75C FOR 10 MIN. Reserve for 12 hours.
5) Use the ice cream machine until set consistency.

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