Macerated Pineapple, Coconut and Fennel Parfait, Spiced Bread a

Macerated Pineapple, Coconut & Fennel Parfait, Spiced Bread & Mango Sorbet.

This reipe comes from Charlie Lockley, Head Chef at 4AA rosette restaurant at Boath House Hotel, Auldearn,  www.boath-house.com , 01667454896.

Serves: 4  

 Qty Ingredients:

1 x ripe pineapple
250ml passion fruit juice
150ml water
2 x vanilla pods
2 x star anise
125g caster sugar

75g grated coconut
250ml double cream
50g castor sugar
2 tbsp Malibu
1 x vanilla pod (seeds)
1 tsp roasted fennel seeds (crushed)
1 tsp black sesame seeds
2 egg yolks

250ml mango puree
250ml water
80g castor sugar
2 tbsp liquid glucose

Pineapple off cuts
100g water
100g caster sugar

4 slices thin ginger bread (homemade)
4 dried pineapple slices
4 dried vanilla pods
Mint

Method:

For the pineapple;

Peel the pineapple, core and then tri into rectangles of 4” x 1” x 1”, keep trimmings
Put passion fruit juice, water, sugar, anise & vanilla into a pan, bring to the boil, remove from heat and add pineapple. Once cool put into a container and refrigerate for minimum of 4 hours.

For the parfait;

Put sugar and Malibu into pan, heat gently until dissolved.
Whisk yolks, slowly add Malibu syrup, whisk till cool. Gently fold in coconut, fennel, sesame and vanilla seeds.
Whisk cream until ribbon stage then fold in yolk, coconut mix.
Put into piping bag, and pipe a line onto a piece of cling wrap, roll up into a sausage and tie both ends, then place into freezer till set.

For the mango sorbet;

Put sugar, glucose and water into a pan and bring to the boil, cool and then add the fresh mango puree
Pass through a fine sieve then churn in an ice cream maker, freeze until needed.

For the syrup;

Put the pineapple trimmings, sugar and water into a pan and boil gently for 10 minutes.
Blitz and then pass through fine sieve, chill till needed.

For the garnishing;

Dip thin pineapple slices in warm stock syrup, pat dry and then put on silicon mat and dry in a very low heated oven for 2 hours
Slice the vanilla pod into thin strips and add to try.
Slice and trim the ginger bread to the same size as the pineapple chunks.

To assemble;

Dip the bread in the juice and then gently place on the centre of the plate.  Then lay the Place chunks of pineapple onto bread. Remove the parfait from the freezer and slice a piece of parfait, unwrap the parfait from the clingfilm, and place on the plate to the side of the pineapple. Next add a quenelle (scoop) of sorbet to the top of the pineapple and finish with a dried vanilla pod and dried pineapple.  To finish drizzle syrup round the plate and add mint and pineapple.