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Coconut cream, pineapple and pistachioRoasted saddle of rabbchokesPreparation Time: 2 hoursCook Time: 45 minutesServes 4INGREDIENTSFor the coconut mousse250g coconut puree1 ? gelatine leaves75ml Malibu50g caster sugar50g water80g egg whites75g double creamJuice of 1 lime, to tasteFor the coconut marshmallow125ml Malibu2 ? gelatine leaves125g caster sugar1 tsp glucose60g egg whites, gently whiskedJuice ? lemonPinch of black cardamom powder20g corn flour20g icing sugarFor the cardamom pastry125g plain flour37g icing sugarPinch black cardamom powder1 egg yolk62.5g melted butterFor the pistachio praline60g pistachio, shelled & peeled125g caster sugarFor the caramelised pineapple1 large pineapple 200g caster sugar1 vanilla pod100ml Sauvignon BlancFor the milk gel200ml whole milk2g Maldon sea salt2g agar agarFor the pineapple carpaccio? large pineapple (reserved from caramelised pineapple)300ml pineapple juice75g caster sugar12 pink peppercorns1 star anise1 red birds eye chilli, deseeded and finely choppedGarnishCaramelised pistachios, reserved from pralineMETHODFor the coconut mousse, gently simmer the coconut puree in a pan until syrupy (approximately 125g). Be careful not to overheat as the puree will split. Soak the gelatine in cold water until softened and add this to the warm reduced puree along with the Malibu. Leave to cool to room temperature. In a separate pan, combine the caster sugar and water and bring to 121?C. Whilst the sugar syrup is coming up to temperature whisk the egg whites to stiff peaks in a kitchen aid. Once up to temperature, pour the sugar syrup over the whipped egg whites and then whisk at full speed until the mix has cooled and is thick and glossy. In a clean bowl, whisk the double cream until thick and the consistency of melted ice cream. Fold this into the cooled coconut mix. Add 1/3 of the Italian meringue mix and combine well. Then gently fold through the remaining meringue 1/3 at a time. Season to taste with the lime juice and then set in a deep plastic container and chill for at least 2 hours.For the coconut marshmallow, reduce the Malibu to 50ml. Soak the gelatine in cold water until softened and then add this to the reduced Malibu. In a separate pan, combine the sugar, glucose and water and bring up to 118?C. Add to the Malibu mix and combine well. Pour this over the egg whites in a kitchen aid bowl and then whisk at full speed for approximately 5-7 minutes or until the mixture has thickened significantly and holds its peaks. Add the lemon juice, combine well and then set in a square ? litre container lined with cling film. Set in the fridge for at least one hour. Once set, combine the corn flour, icing sugar & cardamom powder in a bowl. Cut the marshmallow into 2cm cubes and then dust in the icing sugar mix. Tap off excess and place onto a dry surface/ plate until ready to serve.For the cardamom pastry, in a kitchen aid bowl with the whisk attachment, combine the flour, icing sugar, cardamom powder and egg yolk and whisk on the slowest setting. Gradually pour in the melted butter, the mixture should start to resemble breadcrumbs. Finally, add a tablespoon of water, allow the mix to come together and then remove from the kitchen aid, knead very lightly to bring together and wrap in clingfilm. Chill in the fridge for 30 minutes. Once rested, roll out using a pasta machine as thin as possible, alternatively, roll out between two sheets of greaseproof using a rolling pin. The pastry wants to be approximately 0.5mm thick. Place between two flat baking trays and bake in the oven at 160?C for 12-15 minutes or until light golden. Remove from the oven and leave to cool at room temperature. Break into shards when ready to serve.For the pistachio praline, caramelise the sugar in a dry pan over a medium heat. Be sure to stir the sugar so that the heat is distributed evenly. Once all the sugar has melted into a caramel add the pistachios and cook out for 1 minute. Pour onto a silicone lined tray, at this point take a fork and ‘flick’/ ease out a few single pistachios for garnish, leave to cool completely. Once cool, take the singled pistachios out and keep in a small bowl for later. Take the rest of the mix, break into shards and then blitz gently in a thermo-mix until you have a rough crushed/ crumble mixture. Keep in an air tight container until ready to serve.For the caramelised pineapple, peel the pineapple and then slice off ? to reserve for the carpaccio. Core the remaining ? and slice into 2cm x 1.5cm rectangles. Caramelise the sugar in the pan with the vanilla pod (seeds scraped and pod in). Add the pineapple and stir to coat well. Finally, add the sauvignon blanc and cook out for 2 minutes. Cool slightly and then transfer the mix into a vac bag and seal completely. Cook in a water bath at 65?C for 10 minutes.For the milk gel, combine all the ingredients into a pan and leave to steep for 10 minutes. Gently bring to the boil, stirring regularly so as not to catch on the bottom and cook out for 1 minute. Pour onto a tray lined with cling film (12cm x 28cm), the mix must be no thicker than 2mm, and set in the fridge for 20 minutes. Once set use a 4cm diameter cutter to cut discs (3 per plate).For the pineapple carpaccio, thinly slice the pineapple into rounds using a mandolin or a knife if easier (you’re looking for slice around 2mm thick). Using a 4cm diameter cutter, cut out discs (4 per plate)Place all the remaining ingredients into a saucepan and bring to the boil. Remove from the heat and leave to infuse for at least 10 minutes. Place the discs into the sugar syrup and leave to stand for 10 minutes. Remove from the syrup and drain before plating.To plate, place a disc of pineapple carpaccio in the middle of the plate. Then alternating, place pineapple and milk discs around the centre disc with a 2mm overlap. Using a warm spoon, scoop out a spoonful/ quenelle of the coconut mousse and place onto the centre of the plate. Place three cubes of marshmallow around the mousse and three pieces of caramelised pineapple. Sprinkle the pistachio praline over the mousse and then place some of the caramelised pistachios around the plate. To finish place 3 bit-sized shards of pastry sticking out of the mousse. ................
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