Rum-poached sous vide pineapple with coconut lime sorbet
Item 1 of 1
- medium
- 10
- 45 minutes
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.
First published in 2016
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Ingredients
Metric
Imperial
Poached pineapple
- 2 pineapples
- 1l pineapple juice
- 500g of passion fruit purée
- 100ml of Malibu
- 4 vanilla pods
- 8 star anise
- 400ml of coconut milk
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
SAVE RECIPE
Equipment
- Ice cream maker
- Vacuum bags
- Chamber sealer
- Water bath
- Electric hand whisk
Method
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
- 1l pineapple juice
- 500g of passion fruit purée
- 100ml of Malibu
- 4 vanilla pods
- 400ml of coconut milk
- 8 star anise
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
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