Graham Hornigold's impressive dessert recipe is awash with tropical flavours, from tender chunks of sous vide pineapple poached in rum, passion fruit and spices to a zesty lime and coconut sorbet and rich coconut cream. Preparing the sorbet a day in advance makes this a fantastic dinner party dessert – simply pop the pineapple in the water bath as you're serving the main course and leave it poaching to perfection while you enjoy your evening.
Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. As Executive Pastry Chef of Hakkasan Group, he brings a delicate, refreshing touch to their restaurants’ dessert menus.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Begin by making the coconut lime sorbet. Combine all the ingredients together in a large bowl and mix well until thoroughly incorporated
1kg coconut purée
150g of sugar
230g of water
40g of lime juice
1 lime, zested
Pour into an ice cream maker and churn according to manufacturer's instructions, then transfer to the freezer until ready to serve
Preheat a water bath to 70°C
For the pineapple poaching syrup, mix together the pineapple juice, coconut milk, passion fruit purée, rum and spices in a large pan and place over a medium heat. Heat gently until the mixture forms a syrup
1l pineapple juice
500g of passion fruit purée
100ml of Malibu
4 vanilla pods
400ml of coconut milk
8 star anise
Peel the pineapples and cut lengthways into quarters. Remove the core, then divide the pieces between 2 or 4 vacuum bags (depending on the size of the pineapple pieces) along with 200ml of the syrup. Seal and poach in the water bath for 30 minutes, or until the fruit becomes tender and translucent while still holding its shape
Meanwhile, prepare the coconut sauce. Whisk together the purée and cream in a large bowl until the mixture forms soft peaks. Set aside, keeping cool until ready to serve
100g of coconut purée
200g of whipping cream
Once cooked, remove the pineapple from the water bath and leave to drain a little, reserving the poaching liquor. Slice the drained pineapple into even chunks
To serve, spread a little coconut cream across each plate and place a spoonful of desiccated coconut in the centre, topping with a quenelle of coconut lime sorbet. Divide the pineapple chunks evenly between serving plates, spooning over a little of the reserved warm poaching liquor to serve
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.