A dessert that makes us dream of the Caribbean …
Ingredients (serves 4):
1 Organic lemon
2 tbsp Honey
Fresh ginger to taste
For the Coconut Foam:
1/2 Vanilla pod (or vanilla extract)
100 ml Whipped cream (35% fat content)
100 ml Coconut milk
10 ml Coconut liquor (e.g. Malibu)
25 g Greek yoghurt
ISI Cream dispenser (for 0.5 l)
Cut off the leaves of the pineapple and the lower part of the fruit. Cut the pineapple in half and peel half. Remove the hard stalk inside and cut the pineapple into small cubes. Wash the lemon, grate finely and sprinkle over the pineapple cubes the juice of the lemon and orange with honey and grated ginger. If you especially love mint, you can always add a few finely chopped leaves to the marinade. Pour the marinade over the pineapple cubes and mix well.
Coconut foam: Scrape out half a vanilla pod. Put the cream in a saucepan, adding the vanilla paste and pod. Heat the cream slightly but do not boil. Cover and leave to stand for 30 min. Once the cream is lukewarm or completely cooled, (you can put it in the fridge to cool off) strain it through a sieve. Add coconut milk, liqueur and yoghurt. Stir smoothly. Fill the mixture in the 0.5-litre ISI cream dispenser and close well. Insert the cartridge, while best holding the dispenser with its head down. Then put it in the fridge for 3-4 hours. To serve, first place the marinated pineapple cubes in a decorative glass or on a dessert plate, arranging the coconut foam on top.
For the Grand finale: Add a few more pineapple cubes and mint leaves. If you like, you can always sprinkle with lemon, orange or lime zest.
Recipe by Simon Petutschnig
Executive Chef & Parter Restaurant Fera