Scarlett WSpiced Pineapple with Coconut Sorbet and Coconut Tuile
October 3rd 2007 15:23
Spiced Pineapple with Coconut Sorbet and Coconut Tuile
About Sorbet (sherbet)
Sherbets and ices are made from fruit juices, water, and sugar. American sherbets usually contain milk or cream and, sometimes, egg whites. The egg whites increase smoothness and volume. Ices, also called water ices, contain only fruit juice, water, sugar, and, sometimes, egg whites; they do not contain milk products. The French word sorbet (pronounced “sor-bay”) is sometimes used for these products. Granité (pronounced “grah-nee-tay”) is coarse, crystalline ice, made without egg whites. Italian versions of ice cream and sorbet are called gelato and sorbetto.
About Tuile Batter or Stencil Paste
Stencil paste is used to make the designs used for Tuile cookies. Instead of the simple stencils for tuiles, stencils of any shape or size can be cut and used for various decorative effects. Cup-shaped tulipes are used as edible containers for portions of ice cream and other desserts.
INGREDIENTS
Serves 4-6
spiced pineapple
coconut tuile, shaped as a cup or tulipe
coconut sorbet
pistachios
pine nuts
red currants, dusted with confectioners’ sugar
toasted coconut
For the spiced pineapple (950 gm / 2 lb)
4 baby pineapples (baby pineapples weigh about 250 gm each and yield about 150 gm flesh. If not available, substitute 600 gm peeled, cored fresh pineapple, in large pieces.)
200 gm / 7 oz sugar
100 gm / 3.5 oz butter
2 star anise, whole
2 cloves, whole
2 cinnamon sticks
40 gm / 1.5 oz rum
½ teaspoon vanilla extract
100 gm / 3.5 oz heavy cream
For the coconut tuile batter
130 gm / 4 oz confections’ sugar
100 gm / 3 oz egg, lightly beaten
130 gm / 4 oz dessicated coconut
25 gm / 11 oz butter, melted
For the coconut sorbet
480 gm / 1 lb frozen coconut purée, thawed
100 gm / 3.5 oz confectioners’ sugar
50 gm / 1.75 oz lime juice, fresh
60 gm / 2 oz coconut-flavoured rum
1. To prepare the coconut sorbet, mix together all ingredients.
2. Freeze in an ice cream freezer.
3. To prepare the coconut tuile, sift the sugar.
4. Mix in the egg, followed by the coconut and the butter.
5. Rest in refrigerator for 12 hours.
6. Divide the mixture into portions of about 2-inch in diameter (jelly cup size) and place on a silicon mat on a sheet pan. Cover with a sheet of dampened silicon paper and run a rolling pin over it to flatten the mixture.
7. Remove the paper. Bake at 180ºC until golden, about 8 minutes. Shape by molding them around the upturned bottom of a jelly cup while still hot. Let cool.
8. For the spiced pineapple, peel, core, and eye the pineapples.
9. Heat the sugar over moderate heat until it melts and then turns to a golden brown caramel.
10. Keeping the pan over moderate heat. Add the butter. Stir constantly over heat until the butter has melted and is blended into the caramel. It is essential to stir vigorously in order to emulsify the butter and caramel. If you do not stir well enough, the butterfat will tend to separate.
11. The caramel will hold reasonably well for a short time over heat. It should be stirred from time to time. If the caramel is allowed to cool, it will become a hard, brittle toffee. If it is reheated, the butter will separate, but it can be reincorporated by adding a few drops of water and stirring vigorously.
12. Roll the pineapple in the caramel and transfer the fruit to a baking dish.
13. Add the rum and vanilla to the caramel and flambé. Pour this mixture over the pineapple.
14. Bake at 180ºC, basting regularly, until the pineapple is tender, about 35 minutes.
15. Heat the caramel sauce, add the cream. Strain it, reserving the spices. Slice the pineapple and arrange the slices on one side of each plate. Pour the sauce over the pineapple.
16. Place a coconut tuile cup on the other side of a plate. Place one or more scoops of coconut sorbet in the tuile.
17. Garnish the plate with some of the spices from the sauce, and garnish the pineapple with a few pistachios and pine nuts.
18. Decorate the sorbet with a small cluster of red currants.
19. Finish the plate by sprinkling with a little toasted coconut.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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