Lananas
by Nataline Chui
@ 12 Aug 2013
l’ananas (the pineapple)
By Chef Antonio Benites
4 violet meringue sticks
Pineapple cubes, to serve
Purple Corn Granité
500g purple corns
150g pineapple slices
3 cinnamon sticks
2 cloves
3 gelatine sheets
Yoghurt Panna Cotta
200ml cream
60g sugar
1 gelatine leaf
350ml yoghurt
Pineapple Sorbet
400g pineapple pulp
200g glucose
40g trimoline
12g stabiliser
900ml pineapple juice
60ml white rhum
Coulis Exotique
400g pineapple purée
100g mango purée
87g passion fruit purée
1 vanilla pod, split and scraped
2 cardamoms
• For the pineapple sorbet: Warm the pineapple pulp over a low heat in a saucepan. Add in the glucose, trimoline, stabiliser, and pineapple juice. Mix well and chill the mixture overnight in the refrigerator. Remove the chilled pineapple mixture from the refrigerator, and add in the white rhum. Pour the pineapple mixture into an ice cream maker and churn accordlingly to the manifacturers’ instructions.
• For the coulis exotique: Mix the pineapple purée, mango purée, passion fruit purée, vanilla beans, and cardamoms in a mixing bowl and infuse overnight in the refrigerator. Strain the coulis exotique through a sieve and mix with fresh pineapple. • Remove the chilled martini glasses from the refrigerator and top with the purple corn granité. Add in pineapple cubes. Add a scoop of pineapple sorbet, and garnish with a violet meringue. Serves 4
