Frozen Pineapple Foam with Curry Yogurt and Cocoa

By corlear

Ingredients

• For the pineapple juice:
• 1 medium pineapple
• For the spongy pineapple sorbet:
• 11/4 cup pineapple juice (see previous step)
• pinch sorbet stabilizer
• 1 Paco Jet container
• For the basic syrup:
• 1/2 cup sugar
• 23/4 tbsp water
• For the coconut gelatin:
• 1/2 cup coconut milk
• 1/2 sheet gelatin (previously rehydrated in cold water)
• For the 40% syrup:
• 3 tbsp sugar
• 1/4 cup water
• For the curry and double cream sauce:
• 1/3 cup double cream (40% fat)
• 23/4 tbsp 40% syrup (see previous step)
• curry powder (the amount you need will
• depend on the brand or type used)
• For the liquid cocoa croquant:
• 1 oz cocoa powder
• 3/4 tbsp glucose
• 4 tbsp basic syrup (see previous step)
• To finish:
• 2/3 oz crystallized ginger
• 16 crystallized pineapple cubes

Details

Servings 4

Preparation

Step 1

For the pineapple juice:
1. Peel the pineapple, roughly cut it up and blend. Strain the purée through a colander to get the pineapple juice. Keep 1¼ cup of this juice on one side.

For the spongy pineapple sorbet:
1. Mix the pineapple juice with the stabilizer and heat to 185ºF.
2. Leave to stand for 8 hours and fill half a Paco Jet container.
3. Freeze for 24 hours.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the coconut gelatin:
1. Heat a small part of the coconut milk at 120ºF and dissolve the half sheet of gelatin in it. Mix with the rest of the liquid and leave to set in the fridge.

For the 40% syrup:
1. Mix both ingredients together and bring to the boil.

For the curry and double cream sauce:
1. Mix all the ingredients together while cold.

For the liquid cocoa croquant:
1. Mix the 3 ingredients together in the Thermomix and blend at 140ºF for 5 minutes.
2. Sieve the mixture into an icing bag and leave to rest in the fridge for 8 hours.
3. Cut the cocoa paste into thin 12" long strips and place them on a Silpat liner. Bake in the oven at 325ºF for 6 minutes.
4. When you remove them from the oven, turn them over while hot onto a piece of greaseproof paper so them do not stick.

Final Steps & Preparation:
1. Place a spoonful of coconut gelatin in the center of the plate and drizzle the curry and double cream sauce around it.
2. Meanwhile, process the pineapple sorbet in the Paco Jet two times until you get frozen pineapple foam.
3. Just before serving, place the ginger cubes and 4 dry pineapple cubes on top of the coconut gelatin.
4. Top with the frozen pineapple foam and the cocoa croquant.