Why the Pineapple - My Great British Menu 2017 Dessert

Pip Lacey

Pip Lacey

16th June 2017

Why the Pineapple - My Great British Menu 2017 Dessert

Why the Pineapple - My Great British Menu 2017 Dessert - Serves 4

Ingredients

  • Presentation Pineapples
  • 4 mini pineapples hollowed out
  • Pineapple Punch
  • 1/2 large pineapple
  • Dark rum (see recipe)
  • Coriander Semi Freddo
  • 20g fresh coriander leaves
  • Pinch of salt
  • 50g dark rum
  • 5g citric acid
  • 100g egg yolk
  • 350g Demerara sugar
  • 500mls double cream
  • 1 lime, zested
  • 100g egg white
  • 6 mini pineapples, hollowed out
  • For the pineapple sorbet
  • 1 pineapple
  • 300g water
  • 15g trimoline
  • 45g dextrose
  • Charred Pineapple
  • 1/2 Pineapple
  • Pineapple Crisps
  • ½ Pineapple
  • Coriander crisps
  • ½ Punch of coriander, picked
  • 100ml rapeseed oil

Method

Pineapple Punch
1. Peel and remove the core of the pineapple and cut the flesh into 2cm dice.
2. Weigh the pineapple and place in a high speed blender. Add 10% of the total weight of the pineapple in dark rum.
3. Blend at high speed until smooth.
4. Pass through a fine sieve into a bowl and rest in the fridge for 1 hour.
5. Compress uncovered in a chamber vaccuum and mix to homogenise.
Coriander semi freddo
1. Pound the coriander with a pinch of salt in a pestle and mortar.
2. In a small saucepan warm the rum gently and dissolve the acid in it.
3. In a table top mixer whip the egg yolks on a high speed until fluffy.
4. In a small saucepan take the 150g of the demerara sugar to 116'C and pour slowly over the yolks while whipping on a slow speed.
5. Add the rum and acid mixture to the eggs and whip.
6. In a separate bowl, whip the cream and lime zest and coriander to very soft peaks.
7. Fold in the cold egg yolk mix to the cream and reserve in the fridge.
8. In a small saucepan heat the remaining sugar (200g) to 116c.
9. Place the egg whites in a table top mixer and slowly whip the egg whites.
10. Turn the speed up to high and whip until just past soft peaks.
11. Turn down the speed and pour the melted sugar in slowly.
12. Gently fold the beaten egg white into the cream mixture. Spoon in to the hollowed out pineapples and tap on a surface to level them.
13. Transfer to a freezer and freeze until set, about 3 hours.
For the pineapple sorbet
1. Peel the pineapple, cut out and discard the core.
2. Dice to 2cm squares.
3. Place the diced fruit in a paco jet container.
4. In a small saucepan bring the trimoline and water to the boil to dissolve. Pour over the pineapple filling up to the line and freeze in a blast freezer until solid. About 2 hours.
5. Put in the pacojet machine to form a smooth sorbet.
6. Place the beaker in the freezer and freeze for 2 hours.
7. Put in the pacojet machine and pacojet just before service.
For the charred pineapple
1. Peel the pineapple and take out the core.
2. Cut the pineapple into quarters and slice.
3. Char these pieces on both sides on a griddle.
Pineapple Crisps
1. Peel the pineapple and take out the core.
2. Cut the pineapple into quarters and slice into thin slices.
3. Place these in a dehydrator and dehydrate for 6 hours.
Coriander crisps
1. Cover a large bowl with cling film.
2. Dip the picked coriander leaves in a small amount of rapeseed oil.
3. Arrange on top of the cling film.
4. Microwave for 10-30 seconds until the coriander is crisp.
To serve
1. Arrange the charred pineapple, pineapple crisp and coriander crisp on the top of the pineapple semifreddo.
2. Place a rocher of pineapple sorbet on top of each.
3. Serve the punch in a small bottle on the side of the dish.

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