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This recipe may seem more like modern art than a meal but they say the first taste is with the eyes. Originally designed by Herbert Berger, each brush of colour packs an exotic punch; the yellow strip is roasted pineapple, the green a splash of coriander and chili syrup, the white a blot of coconut sorbet finished with a crimson streak of raspberry coulis. Picture perfect!

1 ripe pineapple
½ red chili,
A handful of coriander stalks
½ kg Caster/ granulated sugar
1ltr water
1 tbsp root ginger grated
2 sticks of lemon grass, chopped

½ red chili, finely chopped
1tbsp stem ginger in syrup, finely chopped
1 lime, juice and zest
2 tbsp chopped coriander

400 ml coconut cream
Juice of 1 lime
2 tbsp chopped coriander
185 g Caster/granulated sugar

200g raspberries
Sugar to taste
Framboise to taste (raspberry liquore)

To prepare the pineapple

  • Remove the head and base of the pineapple and then the outer skin.
  • Cut in half length ways and than again to make quarters. Split each quarter in half to form 8 wedges. Cut away the tough core.
  • Place into a pan and add the sugar, water, coriander stalks, chili, ginger and lemon grass. Bring to the boil and simmer for 1 hour until the pineapple is bendy but holds its shape.
  • Leave to cool in the syrup.

For the Sorbet

  • Dissolve the sugar into the coconut milk over a medium heat and then leave to cool.
  • Squeeze in the lime juice and add the chopped coriander.
  • Churn in an ice-cream maker until thick and creamy then freeze. 

For the syrup

  • Place the sugar, water and ginger into a small sauce pan. Over a high heat reduce to a thick syrup consistency.
  • Leave to cool then add the chili, coriander, lime zest and juice.

For the coulis

  • Blend the raspberries with a little sugar and Framboise if you have it.
  • Pass thorough a sieve to remove the seeds.

To serve

  • Remove the pineapples from the cooking syrup and pat dry.
  • In a non-stick pan melt two tbsp’s of sugar and then add a knob of butter to make a light caramel.
  • Add the pineapples to the pan and colour to a golden brown on each side.
  • Dress the plate with the raspberry coulis and syrup. Then place a wedge of the hot pineapple and finally a boule of the sorbet.
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