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Pineapple carpaccio and coconut milk spherification

Posted by on Saturday, August 18, 2012 · 2 Comments 

This dessert is simple, but still requires some patience to make, due to the molecular part.

The pineapple carpaccio is really easy to make. And it can be made without the molecular part. It adds a lot of taste. We simply cut the pineapple into thin slices and flavored it with the syrup. Feel free to make the syrup if you want. Basically it’s water and sugar boiled together with the spices of your choice. Be imaginative :)

For the spherification, you’ill need a molecular kit. For myself I use the kit of Molecule-r.com. For the preparation I prefer to guide you to a video that shows you the method for the spherificarion (it will be much more simple). The part where you have to be careful is when you put the liquid in the mixture of sodium alginate.

The result is still surprising and guests are wondering what they have on their plate. Decorate the rest with some seasonal fruits to bring color and diversity.

 

Filed under Francis Laplante · Tagged with , , ,

  • http://twitter.com/sippitysup Greg Henry

    That is just so beautiful. I have done the spherification with pea soup and find the process amazing. GREG

  • Denise

    So pretty. Will have to remember this for a light dessert after a heavy meal. I even have a pineapple on the counter!