- 4
Ingredients
- For the Campari gelatin:
- 11/4 cup Campari
- 1.1 tsp powdered agar-agar
- For the pineapple slices:
- 1 pineapple (31/2 oz)
- For the Campari and pineapple ravioli:
- 8 pineapple slices (see previous step)
- 8 Campari gelatin squares (see previous step)
- For the pineapple juice:
- the pineapple trimmings
- For the spongy pineapple sorbet:
- 2 cups pineapple juice (see previous step)
- 1 sheet gelatin (previously rehydrated in cold water)
- 1 tsp sorbet stabilizer
- 1/2 oz egg white
- To finish:
- 23/4 oz 1/4" pineapple cubes
- 1/4 cup virgin olive oil
- freshly ground black pepper
- Maldon salt
Preparation
Step 1
For the Campari gelatin:
1. Mix the Campari with the agar-agar.
2. Stirring continuously, bring to the boil over a medium heat.
3. Remove from the heat and whisk.
4. Pour a ¼" layer in a dish and leave to set.
5. Cool and cut the gelatin into 8 ¾" squares.
For the pineapple slices:
1. Peel the pineapple and cut it into a 2¼ x 2¼ x 2¼" cube. Keep all the trimmings to make the pineapple juice.
2. Use a meat slicer to cut slices that are 2¼" long and 1/10" thick.
3. Spread the pineapple slices over a tray and cover them with kitchen paper to absorb any excess juices from the pineapple.
For the Campari and pineapple ravioli:
1. Spread the pineapple slices out on a surface and place a gelatin square in the center.
2. Fold the two opposite ends of the pineapple slices over the gelatin and repeat with the other two ends.
For the pineapple juice:
1. Blend the pineapple trimmings in the food processor.
2. Put the purée in a colander and allow the juice to drip through into a bowl for as long as necessary (approximately 12 hours).
3. Keep 2 cups of juice to make the spongy sorbet.
For the spongy pineapple sorbet:
1. Heat a ¼ of the pineapple juice and the stabilizer to 185ºF. Dissolve the gelatin in it. Leave to cool and beat in the egg whites.
2. Allow it to stabilize in the fridge for 12 hours and then fill a Paco Jet mould and freeze for 12 hours.
Final Steps & Preparation:
1. Process the pineapple sorbet 3 times in the Paco Jet so that it warms up and emulsifies and until you have a spongy sorbet.
2. Place the pineapple cubes on one side of the plate. Place a soup spoon of pineapple sorbet on top of the cubes and the pineapple and Campari ravioli opposite.
3. Drizzle the oil and freshly ground pepper over the dish. Sprinkle the Maldon salt over the ravioli.