Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Jan 2016

You might also like...

Top 10 peanut butter desserts

recipes

Hentley Farm's kitchener buns

Party desserts

recipes

Chocolate truffle layer cake

Banana recipes

recipes

Elderflower, Champagne and berry jellies

Cheesecake recipes

recipes

Prosecco jellies with Aperol granita

Autumn dessert recipes

recipes

Chocolate cremeux with caramel

Dark chocolate-matcha truffles

recipes

Strawberry recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×