‘Piña colada’ – Coconut espuma with lime sabayon, sorbet and pineapple crémeux
- medium
- 10
- 3 hours plus time for chilling and churning sorbet
This fun dessert from Lorna McNee is one for tropical fruit lovers – pineapple is used in the crémeux and sorbet, coconut in the espuma, and mango and kiwis are tucked underneath the rocher of piña colada sorbet. Although all the elements together make for an advanced dessert, any one individually would make a delicious addition to a more simple dish.
Ingredients
Metric
Imperial
Piña colada sorbet
- 500g of pineapple purée
- 50g of lime juice
- 25g of coconut purée
- 30g of Malibu
- 28g of Bacardi
- 30g of glucose
- 30g of trimoline
- 25g of caster sugar
- 8g of Super neutrose
Pineapple crémeux
- 50g of egg yolks
- 20g of caster sugar
- 350g of pineapple purée
- 15g of cornflour
- 3 gelatine leaves, bloomed
- 250g of butter
Lime sabayon
- 2 large eggs
- 2 large egg yolks
- 150g of caster sugar
- 120g of lime juice
- 85g of butter, diced
Coconut espuma
- 200g of coconut purée
- 10g of caster sugar
- 1 gelatine leaf, bloomed in cold water
- 75g of whipping cream
- 10g of Malibu
Streusel crumble
- 100g of strong white flour
- 100g of butter
- 100g of caster sugar
- 100g of ground almonds
- 100g of ground hazelnuts
- 6g of salt
- 210g of Valrhona white chocolate
- 50g of cocoa butter
- 150g of hazelnut praline
- 100g of desiccated coconut, toasted
- 80g of puffed rice
- 80g of feuilletine
Fruit salsa
- 100g of mango purée
- 10g of tequila
- 1 lime, zested and juiced
- 1 handful of mint leaves, chopped
- 2 kiwi fruits, peeled and diced
- 1/2 pineapple, peeled, cored and diced
- 1 mango, peeled, stoned and diced
To garnish
Equipment
- Pacojet or ice cream maker
- iSi whip
Method
Put all ingredients for the piña colada sorbet into a pan, stir to combine and heat until the temperature reaches 100°C
- 500g of pineapple purée
- 50g of lime juice
- 25g of coconut purée
- 30g of Malibu
- 28g of Bacardi
- 30g of glucose
- 30g of trimoline
- 25g of caster sugar
- 8g of Super neutrose
Set aside to cool slightly and then transfer to the fridge to chill
Freeze in paco containers and churn when ready to use, or churn in an ice cream machine and transfer to the freezer to set
For the pineapple crémeux, whisk the eggs and sugar together in a bowl
- 50g of egg yolks
- 20g of caster sugar
Warm the pineapple purée gently, then add to the cornflour and whisk to combine
- 350g of pineapple purée
- 15g of cornflour
Mix together the pineapple purée mixture with the sugar and eggs, then place back on the heat and cook out until thick
Remove the crémeux from the heat and whisk in the gelatine
- 3 gelatine leaves, bloomed
Let the mixture cool slightly and then blend in the butter
- 250g of butter
Allow the mix to set and then re-blend until smooth
For the lime sabayon, warm the eggs, egg yolks and sugar in a bowl placed over a pan of simmering water. Whisk until thick and doubled in size
- 2 large eggs
- 2 large egg yolks
- 150g of caster sugar
Add a third of the lime juice – this will make the sabayon very loose and wet. Cook again until doubled in size, then repeat with the second and final third
- 120g of lime juice
Once thick and doubled in size, add in the butter. The mix will go loose again, but will re-thicken as it cools and the butter begins to set
- 85g of butter, diced
For the coconut espuma, warm the coconut purée and sugar together
- 200g of coconut purée
- 10g of caster sugar
Bloom the gelatine and add to the warm purée
- 1 gelatine leaf, bloomed in cold water
Whisk in the whipping cream and Malibu then charge in an ISI gun with 1 charge
- 75g of whipping cream
- 10g of Malibu
Preheat the oven to 170°C
Make the crumble by mixing the flour, butter, caster sugar, almonds, hazelnuts and salt
- 100g of strong white flour
- 100g of butter
- 100g of caster sugar
- 100g of ground almonds
- 100g of ground hazelnuts
- 6g of salt
Bake for 20 minutes, moving every 5 minutes until toasted evenly
Melt the white chocolate and cocoa butter over a bain Marie. Add in praline and mix well
- 210g of Valrhona white chocolate
- 50g of cocoa butter
- 150g of hazelnut praline
Mix together the chocolate with the crumble and the remaining ingredients until evenly combined
- 100g of desiccated coconut, toasted
- 80g of puffed rice
- 80g of feuilletine
For the fruit salsa, season the mango purée with the tequila, lime juice, lime zest and chopped mint leaves
- 100g of mango purée
- 10g of tequila
- 1 lime, zested and juiced
- 1 handful of mint leaves, chopped
To plate, place a large spoon of pineapple crémeux into the bottom of each bowl and make a well. Fill the well with the lime sabayon. Top this with a generous amount of the fruit salsa
Top this with some of the crumble mix and then cover with the coconut espuma mix. Finish off with a generous rocher of the pina colada sorbet and the edible flower garnish
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