Pineapple Crêpe with Coconut Sorbet /Dessert Version

By corlear

Ingredients

• For the pineapple crêpe:
• 8 pineapple slices
• 11/2 tbsp clarified butter
• For the hot pineapple gelatin:
• 11/4 cup pineapple juice
• pinch powdered agar-agar
• For the dark syrup:
• 1/2 oz sugar
• 1/2 oz water
• For the pineapple caramel sauce:
• 11/2 tbsp dark syrup (see previous step)
• 1 oz sugar
• 1/3 cup pineapple juice
• fresh fennel
• For the date purée:
• 13/4 oz dry dates, stoned
• 1/4 cup water
• For the pineapple chutney:
• 3 oz diced pineapple ("brunoise")
• 1 tbsp pineapple purée
• powdered sansho
• a few drops of Lea & Perrins sauce
• a few drops of Tabasco sauce
• Jamaica pepper
• For the coconut sorbet:
• 2 cups water
• 6 oz desiccated coconut, soluble
• 1/3 cup glucose
• 1 tbsp sorbet stabilizer
• To finish:
• 16 1/10 " cubes crystallized ginger

Details

Servings 4

Preparation

Step 1

For the pineapple crêpe:
1. Peel the pineapple.
2. Use a meat slicer to cut thin pineapple slices and seal on a grill with a little clarified butter until they are golden brown.

For the hot pineapple gelatin:
1. Bring the pineapple juice and agar-agar to the boil and pour a ¼" layer on a tray. Leave to set.
2. Assemble the crêpe by filling the browned pineapple slice with the pineapple gelatin and keep in the fridge.

For the dark syrup:
1. Caramelize the dry sugar until you have a dark caramel.
2. Deglaze with the hot water and keep in the fridge

For the pineapple caramel sauce:
1. Place the dark syrup, the sugar and pineapple juice in a pan and reduce until you have a thick caramel.
2. Add the diced fresh fennel.
3. Keep on one side.

For the date purée:
1. Bring the dates and the water to the boil.
2. Blend in a food processor and sieve.
3. Place the purée in a baster.

For the pineapple chutney:
1. Mix the diced pineapple and the pineapple purée together and add the other ingredients.
2. Keep in the fridge.

For the coconut sorbet:
1. Mix the water, stabilizer and glucose and heat to 185ºF, stirring continuously.
2. Fold in the coconut powder, blend and leave to stand for 8 hours in the fridge.
3. Process in the ice cream maker.

Final Steps & Preparation:
1. Heat the pineapple crêpes in the pineapple caramel sauce in a frying pan.
2. Meanwhile, place a small pile of chutney in the dish.
3. Next, place 4 crystallized ginger cubes and date purée just under where you will place the crêpe.
4. Just before serving, place the hot pineapple crêpe above the ginger and the coconut quenelle above the chutney and drizzle the pineapple crêpe with the hot pineapple sauce.