A light and refreshing dessert of pineapple cooked in the bag with white wine and a little pinch of salt, a smooth coconut sorbet, knockraich creme fraiche, mango curd, a small vanilla pannacotta and fresh lime zest.
Firstly you need to prepare your coconut sorbet a day in advance, this is the usual pacojet recipe but you can make it to suit your equipment like we have previously done with the ice cream.
Coconut sorbet.
1 tin coconut milk
200g sugar
300ml water
1 tbl glucose
Bring everything to the boil, pass and freeze in paco canister. Churn when needed.
Pineapple.
1 ripe pineapple
200ml muscat
10g maldon salt
Prep your pineapple into rectangles and place them in a vacpac bag with a little pinch of maldon salt and some muscat dessert wine. Vac and poach at 60*c for 1 hour and refresh in ice cold water. Once chilled then grill on a plancha and set aside.
Vanilla pannacotta.
1 ltr cream
150g sugar
1 vanilla pod
4 gelatine
Bring the cream, vanilla & sugar to the boil, add bloomed gelatine and pass. Chill down over ice moving continuously until think to suspend vanilla and then set in tray.
Cut when set or spoon onto plate to save cutting.
To assemble the dish, place the pannacotta on the plate, add the pineapple, a little chopped hazelnut to rest the sorbet on. At this point churn your sorbet so its perfect. Pipe on some mango curd, creme fraiche and place on the sorbet. Freshly zest a little lime over the top and finish with either micro coriander or red vein sorrel. This dish can be produced throughout the year as we can get our hands on these ingredients every day.
