Coconut rice pudding, poached pineapple, coconut and lime sorbet
- medium
- 4
- 3 hours 30 minutes plus setting and freezing time
This chilled, coconut rice pudding from chef Ben Boeynaems is garnished with three different sorts of pineapple - compressed, jellied and gelled. It's mixed through with a rich coconut Chantilly, and garnished with whole Peruvian lime leaves for a pop of colour.
Ingredients
Metric
Imperial
Coconut and Lime Sorbet
- 75g of caster sugar
- 100g of water
- 45g of glucose
- 600g of coconut purée
- 5g of gellan gum type F
- 30g of lime juice
- 10g of lime zest, from 1 lime
Compressed Pineapple
- 1 fresh pineapple, peeled and cored and cut into 1cm thick sheets
- 150g of stock syrup
- lime zest, from 1 lime
- 35g of lime juice
Pineapple Jelly Sheets
- 100g of pineapple juice
- 1g of agar agar
- 1 vanilla pod, leftover from making the pineapple gel
Pineapple Gel
- 1kg pineapple trimmings
- 1 vanilla pod, scraped and pod reserved
- 11g of agar agar
Coconut Tuile
- 90g of coconut butter, melted
- 30g of plain flour
- 240g of water
- 1 pinch of salt
- icing sugar for dusting
Rice Pudding
- 100g of pudding rice
- 330g of milk
- 330g of double cream
- 3g of vanilla paste, or seeds from 1 vanilla pod
- 60g of coconut purée
Coconut Chantilly
- 100g of coconut purée
- 200g of double cream
- 70g of caster sugar
Garnish
- Peruvian marigold leaves
- coconut, fresh, cut into slivers
- lime zest, frozen
Equipment
- 8cm round cutter
- Sous vide equipment
- Pacojet
- Thermomix
Method
The day before, make the coconut and lime sorbet. Add the sugar, water, glucose and coconut purée to a Thermomix and warm to 85°C. Add the gellan gum and mix on speed 8 for 2 minutes
- 75g of caster sugar
- 100g of water
- 45g of glucose
- 600g of coconut purée
- 5g of gellan gum type F
Blend in the lime juice and lime zest, then freeze in a Pacojet container. Churn in the pacojet once ready to serve
- 30g of lime juice
- 10g of lime zest, from 1 lime
For the compressed pineapple, vacuum pack the pineapple with some of the stock syrup, the lime zest and lime juice
- 1 fresh pineapple, peeled and cored and cut into 1cm thick sheets
- 150g of stock syrup
- lime zest, from 1 lime
- 35g of lime juice
Poach at 85°C for 15 minutes. Allow to cool then dice and store in the remaining stock syrup
For the pineapple jelly, bring all the ingredients (including the used vanilla pod from the pineapple gel) to the boil and simmer for 5 minutes. Strain through a fine sieve
- 100g of pineapple juice
- 1g of agar agar
- 1 vanilla pod, leftover from making the pineapple gel
Pour the jelly into trays, and set in the fridge. Once set, cut into 8cm wide rings
For the pineapple gel, add pineapple to a blender and blend to make a purée. Hang the mixture in a muslin cloth to get 700g of fresh juice
Add the beans from the vanilla pod and the agar agar to the juice, then bring the mixture to the boil and cook for 5 minutes
- 1 vanilla pod, scraped and pod reserved
- 11g of agar agar
Pass the liquid through a fine sieve, and allow to set in a tray in the fridge. Once set, blend until smooth
For the coconut tuile, mix all the ingredients apart from the icing sugar together and then fry a quarter of the mixture in a small non-stick pan over a very low heat until golden and crisp
- 90g of coconut butter, melted
- 30g of plain flour
- 240g of water
- 1 pinch of salt
Remove from the pan, dust with icing sugar and repeat 3 more times
- icing sugar for dusting
Wash the rice in water until the water runs clear. Add all of the rice pudding ingredients apart from the coconut purée to the Thermomix. Heat to 100°C and set to stir for 40 minutes
- 100g of pudding rice
- 330g of milk
- 330g of double cream
- 3g of vanilla paste, or seeds from 1 vanilla pod
Once the rice is perfectly cooked and very creamy, add the coconut purée. Stir, and then transfer out. Chill in a blast cooler or over a large bowl of ice
- 60g of coconut purée
For the coconut Chantilly, mix all the ingredients together and whip to soft peaks
- 100g of coconut purée
- 200g of double cream
- 70g of caster sugar
To assemble, mix the cooled rice pudding with the coconut Chantilly until it is loosened to the desired consistency. Spoon the rice pudding into the centre of the plate
Cover the rice pudding with a sheet of pineapple jelly, and place the diced pineapple around the rice pudding. Pipe pineapple purée in between the diced pineapple and put Peruvian marigold leaves and fresh coconut around the edge
- Peruvian marigold leaves
- coconut, fresh, cut into slivers
Quenelle the sorbet over the top of the dessert and grate some frozen lime zest on top. Finish with a coconut tuile
- lime zest, frozen
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