Sous Vide Caramel Pineapple | Recipe by sousvidetools.com
Sous Vide Caramel Pineapple with Pink Peppercorns and a Sorbet of Banana and Passion Fruit
Chris Holland Sous Vide Caramel Pineapple with Pink Peppercorns and a Sorbet of Banana and Passion Fruit Fruits
- COOK TIME: 2 hours
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 6
Sous vide pineapple
- 1 pineapple
- 300g of sugar
- 50g of glucose
- 10 pink peppercorns
- 1 star anise
Banana and passion fruit sorbet
- 500ml of passion fruit juice
- 440g of banana
- 425ml of water
- 275g of sugar
- 60g of glucose
- 25ml of orange juice
- 100g of Isomalt sugar
- 100g of glucose
- pistachio nuts, crushed
- edible flowers
- pink peppercorns
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Recipe courtesy of Simon Hulstone from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 65⁰C.
- To make the caramel pineapple, slice the pineapple in half along the core with a large sharp knife. Divide each half into six long, thin segments and cut the hard core out of each slice. Lay the segments in a deep tray.
- Place the sugar and glucose in a saucepan, add a splash of water and heat until a brown caramel has formed. Be careful not to let the mixture burn. Spoon all of the caramel over pineapple slices and leave to cool.
- Carefully transfer the pineapple slices and the cold caramel from the tray to a vacuum bag and add the peppercorns and star anise. Seal using a chamber sealer set to full pressure.
- Cook the vacuum bag in the water bath for 1 hour, then remove and submerge in an ice bath until completely cold.
- To make the Isomalt tuilles, heat the glucose and the Isomalt sugar together in a large pan. When the mixture reaches 160⁰C, empty the saucepan onto a smooth heatproof surface and set aside. When the tuille has cooled and hardened, snap it into jagged pieces.
- For the sorbet, mix together the banana, passion fruit juice, glucose, water, orange juice and sugar and purée using a blender. Use a fine sieve to strain the mixture, then place in an ice cream machine and churn until set.
- Take the pineapple slices out of the vacuum bag and place to one side. Pour the liquid from the bag into a small saucepan and heat until a honey-like consistency is reached, then leave to cool until lukewarm.
- To serve, dip the pineapple in the caramel, making sure that each slice is evenly coated. Lay one slice on each plate and top with a few pink peppercorns and edible flowers. Next to the pineapple, place a quenelle of sorbet on a bed of crushed pishachio nuts. Insert a piece of Isomalt tuille into the sorbet and serve.