“The grilled pinepple dessert at The Tamarind, Spicers Retreat, is so refreshing: I’d love to make it at home.”
Emily Shipp, Brisbane, Qld
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Ingredients
Coconut mousse
Ginger beer sorbet
Method
Main
1.For coconut mousse, warm coconut cream and sugar in a small saucepan over medium heat until mixture reaches 60C on a sugar thermometer. Squeeze excess water from gelatine, add to pan and whisk to dissolve. Transfer to a container and refrigerate until set (4-6 hours).
2.For ginger beer sorbet, combine ginger beer, glucose, sugar and ginger refresher in a small saucepan and stir over medium heat until sugar dissolves (1-2 minutes). Set aside to cool briefly (10 minutes), then refrigerate to chill (1-2 hours). Add lemon juice and eggwhite, churn in an ice-cream machine and freeze (1-2 hours).
3.Heat a barbecue with a lightly oiled flat plate to medium heat (heat a frying pan over medium heat). Blend sugar, lime rind, mint and chilli in a small blender until combined. Slice pineapple lengthways into 1.5cm-wide pieces. Scatter 1 tsp sugar mixture on each piece and grill, sugar-side down, until caramelised (2-3 minutes). Scatter top side with sugar, turn over and grill until caramelised (2-3 minutes). Repeat grilling once more on each side to caramelise more deeply (1 minute per side). Serve pineapple with ginger beer sorbet and coconut mousse, and scatter with extra mint leaves and lime rind.
Note At Tamarind they serve this dish with ginger and lime curd, pineapple jewels and dehydrated pineapple. Buderim ginger refresher is available from select supermarkets. Eggwhite gives sorbet a lighter texture; leave it out if you’d prefer it eggless.
Notes
