Piña colada
Preparation Time: 30 minutes
Cook Time: 1hr 30
Serves 4
INGREDIENTS
For the baked pineapple
-200g pasteurized egg whites
-2kg rock salt
-1 small pineapple
For the white chocolate & coconut ganache
-300g coconut cream
-300g good quality white chocolate, broken into small pieces
-2 gelatine leaves
For the coconut tuile
-25g unsalted butter
-42.5g desiccated coconut
-42.5g sifted icing sugar
-12.5g plain flour
-1 medium egg white
For the passion fruit confit
-50g passion fruit seeds
-50g caster sugar
For the pineapple jelly
-100ml pineapple juice
-0.1g Gallen gum Lt 100
-0.3g Gallen gum F
For the passion fruit pâtes de fruits
-125g passion fruit puree
-12.5g mango puree
-200g caster sugar
-2.5g pectin
-1.3g tartaric acid
For the piña colda
-50ml Bacardi black rum
-100ml coconut cream
-100ml pineapple juice
For the garnish
-Fennel cress
METHOD
- For the baked pineapple, Preheat the oven to 180˚C. Peel /prep pineapple?? In a bowl, combine the egg whites and rock salt to form a paste. Place the pineapple onto a baking sheet and tightly pack the salt mixture over the pineapple until it is completely covered. Bake in the oven for 1 hour and then remove and leave to cool, the salt mixture will be rock solid. Once cooled, crack open and discard the salt crust. Core the pineapple and slice into 1cm rings. Set aside until ready to serve.
- For the white chocolate & coconutganache, soak the gelatine in cold water until soft. Break up the white chocolate and set aside in a glass bowl. In a pan, bring the coconut cream up to the boil. Squeeze out any excess water from the soaked gelatine and add to the coconut cream and mix until it has completely dissolved through. Pour this over the white chocolate and stir until all of it has melted and you have a smooth mixture. Transfer this into a lightly greased square mould (30cm x 30cm) and leave to set in the fridge for at least an hour.
- For the coconut tuile, mix the desiccated coconut, caster sugar and plain flour in a glass bowl and set aside. Melt the butter and pour over the dry mix, combine well. In a clean bowl add the egg white and using an electric hand whisk beat to soft peak. Add the egg whites to the coconut mix and fold through until well combined. Chill in the fridge for at least an hour or until firm. Preheat the oven to 160˚C. Once chilled, roll the mix as thin as possible between two sheets of greaseproof paper (approximately 1-2mm thick). Place onto a baking sheet and carefully remove the top layer of greaseproof. Bake in the oven for 8-10 minutes or until lightly golden and then remove and leave to cool. Once cool, break the tuile into shards ready to serve.
- For the passion fruit pâtes de fruits, combine the pectin and sugar in a pan and mix well. Add the mango and passion fruit purees and gently bring to the boil. Using a sugar thermometer bring the mix to 106˚C, add the tartaric acid, whisk thoroughly to combine and then pour the mix on a shallow tray to set.
- For the passion fruit confit, put the passion fruit seeds and sugar in a pan and bring up to the boil. Take off the heat and transfer the mix to a bowl and leave to cool until ready to serve.
- For the piña colada, place the dark rum, coconut cream and pineapple juice into a blender/ thermomix with a handful of ice. Blitz until smooth and pour into a glass to serve.
- To serve, take the ganache and cut four 15cm x 3cm rectangles and place onto the middle of each serving plate. Blowtorch four pineapple rings until it starts to blacken and then place one to the right of each ganache. Cut four slices of pineapple, blowtorch one side and place one to the left of each ganache. Cut eight 30cm x 1cm strips of pineapple jelly and curl two across each ganache. Scoop of two teaspoons of passion fruit pâtes de fruits onto each plate. Drizzle the passion fruit confit around and place two shards of coconut tuile per plate. Finish with fennel cress and finally place the piña colda on the side.