Coconut rice pudding, poached pineapple, coconut and lime sorbet

  • medium
  • 4
  • 3 hours 30 minutes plus setting and freezing time

This chilled, coconut rice pudding from chef Ben Boeynaems is garnished with three different sorts of pineapple - compressed, jellied and gelled. It's mixed through with a rich coconut Chantilly, and garnished with whole Peruvian lime leaves for a pop of colour.

First published in 2022

Ingredients

Metric

Imperial

Coconut and Lime Sorbet

  • 75g of caster sugar
  • 100g of water
  • 45g of glucose
  • 600g of coconut purée
  • 5g of gellan gum type F
  • 30g of lime juice
  • 10g of lime zest, from 1 lime

Compressed Pineapple

Pineapple Jelly Sheets

  • 100g of pineapple juice
  • 1g of agar agar
  • 1 vanilla pod, leftover from making the pineapple gel

Pineapple Gel

Coconut Tuile

  • 90g of coconut butter, melted
  • 30g of plain flour
  • 240g of water
  • 1 pinch of salt
  • icing sugar for dusting

Rice Pudding

Coconut Chantilly

  • 100g of coconut purée
  • 200g of double cream
  • 70g of caster sugar

Garnish

Equipment

  • 8cm round cutter
  • Sous vide equipment
  • Pacojet
  • Thermomix

Method

1

The day before, make the coconut and lime sorbet. Add the sugar, water, glucose and coconut purée to a Thermomix and warm to 85°C. Add the gellan gum and mix on speed 8 for 2 minutes

  • 75g of caster sugar
  • 100g of water
  • 45g of glucose
  • 600g of coconut purée
  • 5g of gellan gum type F
2

Blend in the lime juice and lime zest, then freeze in a Pacojet container. Churn in the pacojet once ready to serve

3

For the compressed pineapple, vacuum pack the pineapple with some of the stock syrup, the lime zest and lime juice

4

Poach at 85°C for 15 minutes. Allow to cool then dice and store in the remaining stock syrup

5

For the pineapple jelly, bring all the ingredients (including the used vanilla pod from the pineapple gel) to the boil and simmer for 5 minutes. Strain through a fine sieve

  • 100g of pineapple juice
  • 1g of agar agar
  • 1 vanilla pod, leftover from making the pineapple gel
6

Pour the jelly into trays, and set in the fridge. Once set, cut into 8cm wide rings

7

For the pineapple gel, add pineapple to a blender and blend to make a purée. Hang the mixture in a muslin cloth to get 700g of fresh juice

8

Add the beans from the vanilla pod and the agar agar to the juice, then bring the mixture to the boil and cook for 5 minutes

  • 1 vanilla pod, scraped and pod reserved
  • 11g of agar agar
9

Pass the liquid through a fine sieve, and allow to set in a tray in the fridge. Once set, blend until smooth

10

For the coconut tuile, mix all the ingredients apart from the icing sugar together and then fry a quarter of the mixture in a small non-stick pan over a very low heat until golden and crisp

11

Remove from the pan, dust with icing sugar and repeat 3 more times

  • icing sugar for dusting
12

Wash the rice in water until the water runs clear. Add all of the rice pudding ingredients apart from the coconut purée to the Thermomix. Heat to 100°C and set to stir for 40 minutes

13

Once the rice is perfectly cooked and very creamy, add the coconut purée. Stir, and then transfer out. Chill in a blast cooler or over a large bowl of ice

  • 60g of coconut purée
14

For the coconut Chantilly, mix all the ingredients together and whip to soft peaks

  • 100g of coconut purée
  • 200g of double cream
  • 70g of caster sugar
15

To assemble, mix the cooled rice pudding with the coconut Chantilly until it is loosened to the desired consistency. Spoon the rice pudding into the centre of the plate

16

Cover the rice pudding with a sheet of pineapple jelly, and place the diced pineapple around the rice pudding. Pipe pineapple purée in between the diced pineapple and put Peruvian marigold leaves and fresh coconut around the edge

17

Quenelle the sorbet over the top of the dessert and grate some frozen lime zest on top. Finish with a coconut tuile

First published in 2022

Ben Boeynaems began his career working for the likes of Gordon Ramsay and Eric Chavot in some of London’s most renowned kitchens. His refined yet approachable style of classical cookery has since led him to head and executive chef positions at The Goring and The Beaumont Hotel.

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