Spiced Pineapplewith coconut panna cotta
Pineapple has an intense flavour that goes well with spices. This dish stays true to the tropical nature of the fruit itself, with the coconut panna cotta making the perfect match for such a demanding fruit.
For the spiced poached pineapple
- 200g caster sugar
- 2 star anise
- 1 vanilla pod, split in half and seeds scraped out
- 3/4 teaspoon ground fennel seeds
- 3/4 teaspoon coriander seeds
- 2 cardamom pods
- 3 cumin seeds
- 125ml water
- 1 medium sized pineapple
- 8g desiccated coconut
- 50ml coconut milk
- 250g coconut purée
- 250ml double cream
- 40g caster sugar
- 4g geletine
- 25ml Malibu
The desiccated coconut for the panna cotta needs to be soaked overnight.
The poached pineapple needs to be made at least 4 hours in advance, and can even be made the day before
Make the panna cotta in advance and leave to set.
Place the sugar in a heavy based pan and heat to 170c. Add the spices, cook for 1 minute, then very carefully add the water and bring to the boil. Leave to cool, then add the pinapple. Bring to the boil then reduce to a simmer and poach for 20 minutes. Remove from the heat and leave to cool, then set aside to marinate for 4 hours. To make the sauce, reduce the poaching liquid to a thick syrup. Keep the vanilla and star anise to use as a garnish.
Soak the desiccated coconut in the coconut milk the night before you need it. Soak the gelatine in cold water. Put the coconut purée and cream into a saucepan and bring to the boil, then add the caster sugar, the soaked gelatine and the desiccated coconut mixture. Add the Malibu, then pour into 6 dariole moulds and leave to set.
Warm the poached pineapple in the oven at 180c with some of the reduced sauce. Dip the panna cotta moulds into the pan of warm water for 10 seconds, then turn out onto serving plates. Place a spoonful of pineapple alongside the panna cotta. Drizzle the warm reduced sauce over the pineapple and around the plate, and garnish with a piece of vanilla pod and star anise.