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Meat and poultry
Fish and seafood
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Knife skills
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Sous vide
Pickling
Chef tricks

Rum-poached sous vide pineapple with coconut lime sorbet

by
Graham Hornigold
Rum-poached pineapple with coconut lime sorbet

PT45M

First published in 2016
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Ingredients

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Metric

Imperial

Poached pineapple

Coconut lime sorbet

  • 1kg coconut purée
  • 150g of sugar
  • 230g of water
  • 40g of lime juice
  • 1 lime, zested

Coconut sauce

  • 100g of coconut purée
  • 200g of whipping cream

To serve

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Equipment

  • Ice cream maker
  • Vacuum bags
  • Chamber sealer
  • Water bath
  • Electric hand whisk

Method

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1
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
2
Pour into an ice cream maker and churn according to manufacturer's instructions, then transfer to the freezer until ready to serve
3
Preheat a water bath to 70°C
4
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
5
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
6
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
7
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
8
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
First published in 2016
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Graham Hornigold }
Graham Hornigold

Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London, effortlessly adding delicate, refreshing touches to dessert menus. Previously group pastry chef at Hakkasan Group, he now travels the world with his pastry consultancy business Smart Patisserie (as well as producing the best doughnuts you've ever tasted under the Longboys brand).

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