Pineapple, Pain Perdu, coconut


Serves 2

For the coconut sorbet:

  • 100g water
  • 60g caster sugar
  • 3g super Neutrose
  • 5g Trimolene
  • 250g coconut purée
  • 120g coconut rum
  • 375g coconut milk

For the confit pineapple:

  • 200g water
  • 100g sugar
  • 1 lime, zest and juice
  • ½ vanilla pod, seeds scraped
  • 60g coconut rum
  • ⅓ a fresh pineapple, cut into 1cm dice

For the coconut meringues:

  • 100g egg whites
  • 100g caster sugar
  • 100g icing sugar, sifted
  • 2 tbsp desiccated coconut

For the pain perdu:

  • 1 large slice brioche; 8cm x 8cm x 3 cm
  • 2 medium free-range eggs
  • 60g caster sugar
  • 100g milk
  • 10ml rum
  • ¼ a vanilla pod, seeds scraped
  • 25g clarified butter

For the coconut curd:

  • 90g coconut milk
  • 65g caster sugar
  • 1g agar agar
  • 2 small free-range eggs
  • 90g unsalted butter, cubed

For the coconut sorbet, boil the water, sugar and super Neutrose together until dissolved. Whisk in the Trimolene and allow to cool a little. In a separate bowl, whisk all the other ingredients together then blend the two mixtures. Pass through a fine sieve and refrigerate. Once cool, churn in an ice cream machine and freeze.

For the confit pineapple, bring the water to the boil then remove from the heat. Dissolve the sugar in it then add the other ingredients except the diced pineapple. Place in a container with the diced pineapple and refrigerate for at least 4 hours.

For the coconut meringues, preheat the oven to 100˚C. Whisk the egg whites until stiff peaks form, then add the caster sugar and continue to whisk until no sugar grains remain and the mix is shiny and smooth. Add the icing sugar and whisk until smooth. Pipe into 1cm-diameter meringues on a silicon mat set on a baking tray, Sprinkle with the desiccated coconut and bake for 20 minutes or until crisp on the outside and soft in the middle. Set aside to cool.

For the pain perdu, place the brioche slice in a container just large enough to fit it. Whisk together all remaining ingredients except the butter and pour over the bread. Soak for 20 minutes, turning over 4 times, until the liquid has all been absorbed. Heat the butter in a non-stick pan set over medium heat, add the soaked brioche, and cook until golden on both sides. Remove and place on a wire rack to cool.

For the curd, bring the coconut milk and sugar to the boil. Add the agar agar and mix until combined. Add the eggs and bring to a simmer until the mix thickens. Add the butter, blitz, and then pass through a fine sieve. Refrigerate to set, then whisk and place in a piping bag.

To serve, cube the pain perdu and warm gently in a moderate oven for a couple of minutes. Divide the pineapple between two serving plates. Add the pain perdu and dot the coconut curd around, with the meringues. Make 6 small quenelles of sorbet and place 3 on each plate. Finish with grated lime zest and Thai basil.

Recipe taken from Good Things Magazine


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