Caramel sous vide pineapple with pink peppercorns and a banana and passion fruit sorbet
- Dessert
- Medium
- 6
- 2 hours 10 minutes
PT2H10M
This sweet and sticky sous vide pineapple recipe by Simon Hulstone sees pineapple transformed into a luxurious, caramel-infused dessert. The chef adds texture to the dish with a tropical sorbet served atop crushed pistachios.
Ingredients
Sous vide pineapple
- 1 pineapple
- 300g of sugar
- 50g of glucose
- 10 pink peppercorns
- 1 star anise
Isomalt tuille
- 100g of Isomalt sugar
- 100g of glucose
Banana and passion fruit sorbet
- 500ml of passion fruit juice
- 440g of banana
- 425ml of water
- 275g of sugar
- 60g of glucose
- 25ml of orange juice
To garnish
- pistachio nut s, crushed
- edible flowers
- pink peppercorns
Equipment
- Silicon baking mat
- Water bath
- Vacuum bags
- Chamber sealer
- Sugar thermometer
- Ice cream maker
Method
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
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
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 nut s, crushed
- edible flowers
- pink peppercorns
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Caramel sous vide pineapple with pink peppercorns and a banana and passion fruit sorbet
