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Pineapple with ginger beer sorbet and coconut mousse


"The grilled pinepple dessert at The Tamarind, Spicers Retreat, is so refreshing: I'd love to make it at home."
Emily Shipp, Brisbane, Qld

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

125 gm white sugar Finely grated rind of ½ lime, plus extra to serve 6 mint leaves, plus extra to serve 1/8 long red chilli, seeds removed 1 ripe pineapple (about 1.3kg), peeled, quartered lengthways, cored   Coconut mousse 500 ml (2 cups) coconut cream 50 gm caster sugar 1 titanium-strength gelatine leaf, softened in cold water for 5 minutes   Ginger beer sorbet 500 ml (2 cups) ginger beer 125 gm liquid glucose 55 gm (¼ cup) caster sugar 2 tbsp ginger refresher (optional; see note) 2 tbsp lemon juice 1 eggwhite, lightly whisked until just foaming (see note)

Method

  • 01
  • 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).
  • 02
  • 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).
  • 03
  • 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.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2016

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