Carpaccio Of Baby Pineapple With Coconut Pineapple Gratin
Ingrediënten
Ingredients for 6 Servings For the Gratin
- 3 Baby pineapples
- 1.5 oz 40 g Coconut meat, unsweetened
- 2 Sheets gelatin
- 4 tsp 2 cl Coconut liqueur
- 1 Egg white
- 4 tsp 20 g Granulated sugar
- 7 tbsp 100 ml Whipped cream
For the Carpaccio
- 2 Baby pineapples
- ⅔ cup 80 g Confectioner’s sugar
- ¼ cup 50 ml Jamaica rum
For the Gratinating Sauce
- 3 Egg yolks
- 3 tbsp 50 g Granulated sugar
- 4 tsp 2 cl Coconut liqueur
- 1 Sheet gelatin
- 1 oz 30 g Coconut flakes
- Confectioner’s sugar for dusting
Garnish Recommendation:
Instructies
- For the gratin, cut the green off the pineapples.
- Cut the pineapples in half, scoop out, and purée and sieve the fruit.
- Add cold water to the gelatin and remove excess water.
- Warm the coconut liqueur slightly, dissolve the gelatin in it, and stir into the pineapple purée along with the coconut meat.
- Beat the egg white to stiff peaks with the sugar and fold into the pineapple along with the whipped cream.
- Fill the empty pineapple halves and chill for 2 hours.
- For the Carpaccio, peel the baby pineapples and remove the stem with an apple corer.
- Cut the fruit into thin slices.
- Dust with confectioner’s sugar, drizzle with rum, and marinate for half an hour.
- For the gratinating sauce, beat egg yolks with granulated sugar and coconut liqueur in a double boiler until creamy.
- Add water to the gelatin, remove excess water, and dissolve in the hot egg mixture.
- Beat until cold in an ice bath.
- Fold in the coconut flakes.
- Spread the gratinating sauce over the pineapple halves and brown for 2–3 minutes in an oven preheated to maximum heat.
- Portion the Carpaccio onto plates, place a pineapple half in the middle of each, and dust with confectioner’s sugar.
Notes / Tips / Wine Advice:
A Pinecone Gets Ahead
When Christopher Columbus landed on the island of Guadeloupe in 1493, his men quickly became aware of a particularly refreshing and juicy food that was called “nana meant” by the indigenous people, which means “delicious fruit.” The seamen changed the name to “ananas,” the genus of the pineapple and its name in many languages. The pineapple is still the culinary emblem of the Caribbean. However, the origin of the pineapple is not the Caribbean, but rather most likely Brazil, where the French and English got a hold of them and brought them to Europe in the sixteenth century. The English called the fruit a pineapple because of its similarity to a pine cone.
When Christopher Columbus landed on the island of Guadeloupe in 1493, his men quickly became aware of a particularly refreshing and juicy food that was called “nana meant” by the indigenous people, which means “delicious fruit.” The seamen changed the name to “ananas,” the genus of the pineapple and its name in many languages. The pineapple is still the culinary emblem of the Caribbean. However, the origin of the pineapple is not the Caribbean, but rather most likely Brazil, where the French and English got a hold of them and brought them to Europe in the sixteenth century. The English called the fruit a pineapple because of its similarity to a pine cone.
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