- 4
Ingredients
- For the pineapple juice:
- 1 pineapple, medium sized
- For the pineapple sorbet:
- 11/4 cup pineapple juice (see previous step)
- 1/2 sheet gelatin (previously rehydrated in cold water)
- 1 tsp sorbet stabilizer
- 1 Paco Jet container
- For the basic syrup:
- 1/2 cup sugar
- 1/2 cup water
- For the fennel and gin gelatin:
- 1/4 cup gin
- 1/4 cup basic syrup (see previous step)
- 1/4 cup water
- juniper berries
- fresh fennel
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- For the liquid cocoa caramel:
- 2 oz sugar
- 11/2 tbsp glucose
- 3/4 tbsp water
- 2 oz cocoa paste, diced
- 1/3 cup water
- For the liquid aniseed caramel:
- 1/2 cup sugar
- 1/4 cup water
- 1/2 oz glucose
- 3/4 oz dry aniseed
- For the caramelized pineapple sticks:
- 2 slices dried pineapple
- 1/2 cup basic syrup (see previous step)
- For the pineapple scarves:
- 1 pineapple, medium sized
- To finish:
- 1/3 cup Greek yogurt
Preparation
Step 1
For the pineapple juice:
1. Blend the pineapple in a food processor.
2. Sieve and only keep the juice.
For the pineapple sorbet:
1. Bring 50 of pineapple juice and the stabilizer to the boil and dissolve the gelatin in the liquid while it is still hot.
2. Fill a Paco Jet container and freeze for 24 hours.
For the basic syrup:
1. Mix both ingredients together and bring to the boil.
For the fennel and gin gelatin:
1. Bring the water to the boil and then infuse the recently crushed juniper berries in it.
2. Dissolve the gelatin in the juniper water.
3. Mix the juniper water with the syrup and the gin.
4. Finally add the diced fresh fennel and leave to set in the fridge.
For the liquid cocoa caramel:
1. Heat the sugar, glucose and 1 tbsp water to 325ºF.
2. Remove from the heat and deglaze with 1/3 cup water. Dissolve the cocoa paste in the liquid.
3. Check the consistency and if necessary, add more water or reduce the cocoa caramel slightly.
4. The consistency should be similar to a liquid caramel.
For the liquid aniseed caramel:
1. Make a dark caramel with 1/8 cup of water, the sugar and the glucose.
2. Remove from the heat and deglaze with the remaining 1 tbsp of water. Add the dry aniseed and check that the consistency is similar to liquid caramel.
For the caramelized pineapple sticks:
1. Slice the pineapple slice and dry in the oven at 175ºF. Use scissors to cut the slices into thin strips. Soak in the syrup.
2. Bake at 300ºF for 12 minutes.
For the pineapple scarves:
1. Peel the pineapple and use a meat slicer to cut it into 12 thin slices.
2. Keep in the fridge.
Final Steps & Preparation:
1. Place the yogurt in an icing bag with a smooth wide nozzle and pipe it across the plate.
2. Place the gin gelatin on the plate and then the pineapple scarves opposite it and then drizzle the scarves with the aniseed caramel.
3. Just before serving, place the cocoa caramel on top of the yogurt and the pineapple sorbet with the caramelized pineapple.