Pineapple Crêpe with Coconut Sorbet

By corlear

Ingredients

• For the pineapple crêpe:
• 1/2 4.4-lb pineapple (vertically cut)
• 3/4 tbsp butter
• For the coconut sorbet:
• 2 oz soluble coconut powder
• 1/2 cup water
• 2 tbsp sorbet stabilizer
• 0.1 tsp dextrose
• For the meat stock:
• 2.2 lb veal knucklebone
• 2.2 lb veal blanquette
• 12 1/4 oz onion
• 5 1/4 oz carrots
• 5 1/4 oz leeks
• 2 oz ripe tomato
• 4 1/2 cups red wine
• 1/2 cup sugar
• 4 tbsp 0.4º olive oil
• 10 cups water
• For the pineapple and meat sauce:
• 1/2 cup meat stock (see previous step)
• 4 tbsp olive oil
• 1/4 cup pineapple juice
• 1/2 oz butter
• cornflour
• For the fresh herb salad:
• 8 leaves chervil
• 8 leaves mint
• 8 leaves tarragon
• 8 leaves fennel
• 2/3 oz fresh ginger
• To finish:
• 8 cubes crystallized pineapple

Details

Servings 4

Preparation

Step 1

For the pineapple crêpe:
1. Peel the pineapple and use the meat slicer to cut it vertically into 8 slices, measuring 12 x 4" and 1/10" thick.
2. Melt the butter in a saucepan over a medium heat and add the pineapple slices. Brown on both sides and then remove from the heat. Hold one of the lower edges and then fold over the top edge to make a conic shape that is approx. 2" wide and 6" long.

For the coconut sorbet:
1. Mix the hot water with the coconut, stabilizer and the dextrose.
2. Leave to rest in the fridge for 12 hours and then process in the sorbet maker.

For the meat stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the blanquette.
2. Brown the veal bones in the oven at 355ºF.
3. Cut up the veal blanquette into pieces, 4" long and 2/3" wide. Seal in a little oil over a high heat. The meat should be golden on the outside, but raw inside. Deglaze with the wine.
4. Cut the vegetables into small pieces. Brown on the oven in a little oil at 300ºF.
5. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
6. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
7. Once the liquid has started to boil, lower the heat so that it simmers for 6 hours.
8. Strain and leave to cool so the fat solidifies. Scrape it off.
9. Reduce until you have a tasty, thick stock. Strain.

For the pineapple and meat sauce:
1. Reduce the meat stock by half, mix with the pineapple juice and thicken with cornflour.
2. Brown the butter until it is hazelnut in color. Split the sauce with the butter.

For the fresh herb salad:
1. Peel and cut the ginger into 1/10" cubes.

Final Steps & Preparation:
1. Heat the pineapple crêpes in a frying pan with a little meat stock.
2. Arrange the crêpes in a fan on the plate and drizzle with the meat stock and the 0.4º oil.
3. Place the herbs and ginger on top of the crêpes.
4. Place two cubes of crystallized pineapple on the bottom of the crêpe and put a 15-g quenelle of sorbet on top of them.