Dish: Entertaining at Home with a Four Star Chef by Daniel
Boulud, (Filipacchi Publishing, 2003)
Adapted by StarChefs
Yield: 10 Servings
- 1 very ripe pineapple
- 1 15-ounce can Coco Lopez
- 1/4 cup dark rum
- Juice of 1/2 lime
Caramelized sugar decoration
- 2 cups sugar
- 1/4 cup light corn syrup
Trim base of pineapple so that it can stand flat. Cut off top 2
inches of pineapple, leaves still attached. Carefully cut to separate
the crown of leaves from the fruit cap; discard the cap, reserving
the leaves intact. Using a small knife and a spoon, scoop out pineapple
pulp over a bowl, catching as much fruit and juice as possible in
bowl without piercing the shell. Holding the pineapple upside down,
scrape inside to remove any remaining pulp. Rinse the shell under
cold running water. Pat dry, wrap in plastic wrap, and freeze for
at least 2 hours or up to overnight.
Place fruit and juice in a food processor and process until smooth.
Strain puree through a fine-mesh sieve (there will be about 4 cups);
discard the pulp. In a large bowl or container, combine pineapple
puree, Coco Lopez, rum, and lime juice. Refrigerate overnight.
Process chilled pineapple-coconut mixture in an ice-cream maker
according to manufacturer’s instructions. Working quickly,
unwrap the frozen pineapple, fill it just to the top with the sorbet
and return it to the freezer along with any unused portion of sorbet.
For caramelized sugar decoration:
Line work surface and 3 baking sheets with parchment paper;
lightly coat with vegetable spray. Prepare an ice-water bath in
a large bowl.
Bring sugar and 1/2 cup water to boil in a heavy, medium saucepan.
Stir until sugar dissolves, washing down any sugar crystals from
the sides of the pan with a wet brush. Bring syrup to a boil –
don’t stir – and cook until light golden brown. Remove
the pan from heat and immerse the bottom of the pan in ice-water
bath for 30 seconds. Set the pan down on a heatproof surface and
let caramel rest until it forms a thin thread when drizzled, about
Lightly coat the handles of two wooden spoons with vegetable spray.
Set four soup cans on the parchment paper-lined surface. Rest one
end of each spoon on a separate soup can; the spoons should be parallel
to each other and about 15 inches apart. Intertwine the tines of
two forks and hold them in one hand. Dip the tines into the warm
caramel, letting the excess drip back into the pot. Rapidly wave
the tines back and forth over the middle portion of the two spoons
to create a series of sugar threads. Repeat a couple of times, until
you have a light, airy layer of spun sugar. If the caramel in the
pot hardens, warm it over low heat. Gently place spun sugar layer
on a prepared baking sheet. Continue spinning sugar layers until
you have enough to form a base for the pineapple givré, as
shown in photo.
Place givré on a large platter. Cover givré with quenelles
of remaining sorbet and top with the reserved pineapple crown leaves.
Decorate base of pineapple with caramelized sugar layers.
Fattoria Le Pupille “Sol Alto” 2000, Maremma