Caramelised pineapple compotes
Impress your guests with Gordon Ramsay’s intensely flavoured fruit purée topped with yogurt and shavings of iced fruit granita
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 1 hr 20 mins
Cook 10 mins
1½ hrs, plus standing, freezing, chilling
Granita only
- Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
- Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
- Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It's not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
- When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
- To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.
150 kcalories, protein 4g, carbohydrate 31g, fat 2 g, saturated fat 1g, fibre 1g, sugar 16g, salt 0.13 g
Recipe from Good Food magazine, December 2003.
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http://www.bbcgoodfood.com/recipes/2705/
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Ingredients
- 1 large ripe pineapple
- 100g golden caster sugar
- 500g carton sweetened whole milk yogurt (we used Müller Thick and Creamy Yogurt)
- Frosted coriander sprigs and Coconut tuiles , to serve
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These frosted sprigs, from Gordon Ramsay, add the perfect finishing touch to your dessert
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ratings
An elegant finishing touch for your dinner party dessert, from Gordon Ramsay
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 1 hr 20 mins
Cook 10 mins
1½ hrs, plus standing, freezing, chilling
Granita only
Intense fruit flavours
Ingredients
- 1 large ripe pineapple
- 100g golden caster sugar
- 500g carton sweetened whole milk yogurt (we used Müller Thick and Creamy Yogurt)
- Frosted coriander sprigs and Coconut tuiles , to serve
150 kcalories, protein 4g, carbohydrate 31g, fat 2 g, saturated fat 1g, fibre 1g, sugar 16g, salt 0.13 g
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30 January 2008
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