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Caramel pineapple with pink peppercorns and a sorbet of banana and passion fruit

Caramel pineapple with pink peppercorns and a banana and passion fruit sorbet

PT2H10M

1
Preheat a water bath to 65°C
2
Start by preparing the sous vide pineapple. With a large sharp knife, cut the pineapple in half along the core then cut each half into 6 long rectangles. Remove the hard core from the pineapple rectangles and place them in a deep tray
  • 1 pineapple
3
Add the sugar, glucose and a touch of water to a saucepan and bring to a brown, but not burnt, caramel. Pour over the pineapples and leave to cool
  • 300g of sugar
  • 50g of glucose
4
Once cool, place the pineapple pieces into a vacuum bag and pour in the caramel. Add the star anise and peppercorns, vacuum on full in a chamber sealer and place in a water bath for 1 hour. Once cooked, place in an ice bath to cool
  • 1 star anise
  • 10 pink peppercorns
5
For the isomalt tuilles, combine the glucose and isomalt in a pan, bring to 160°C then pour the mixture onto a smooth heatproof mat. Allow to cool and set completely then break into pieces
  • 100g of glucose
  • 100g of Isomalt sugar
6
To make the sorbet, combine all of the ingredients in a blender and blitz until smooth. Pass through a fine sieve before churning in an ice cream machine until set
  • 440g of banana
  • 500ml of passion fruit juice
  • 60g of glucose
  • 425ml of water
  • 25ml of orange juice
  • 275g of sugar
7
Remove the pineapple from the bag, reserving the liquid. Place the liquid in a small saucepan and reduce to the consistency of honey. Allow to cool until just warm, then coat the pineapple again in the caramel
8
To serve, place the pineapple pieces onto plates and garnish with edible flowers and some pink peppercorns. Place a spoonful of crushed pistachio on the side, top with the sorbet and wedge a piece of isomalt tuille into the sorbet
  • pistachio nuts, crushed
  • edible flowers
  • pink peppercorns

Ingredients

Metric

Imperial

  • Sous vide pineapple

  • Isomalt tuille

    • 100g of Isomalt sugar
    • 100g of glucose
  • Banana and passion fruit sorbet

  • To garnish

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