Caramelised Pineapple, Chilli Honeycomb and Coconut Sorbet

Chris Badenoch
Cook time 1.5 hours
Servings 2

Ingredients

Coconut Sorbet
400 ml can coconut milk
300 ml water
1 cup caster sugar
1 tsp vanilla extract

Chilli Honeycomb
200 g caster sugar
65 g liquid glucose
40 g honey
10 g bicarbonate of soda, sifted
½ tsp chilli powder

Caramlised Pineapple
1 pineapple, sliced into wedges
icing sugar
splash of rum

 

 

Caramelised Pineapple, Chilli Honeycomb and Coconut Sorbet

Method

Coconut Sorbet
Heat all ingredients in a saucepan until the sugar has dissolved, then chill completely. Churn in an ice-cream machine to manufacturers instructions.

Chilli Honeycomb
Combine the sugar, glucose, honey, chilli and 1 tbsp water in a saucepan over low heat and stir until the sugar dissolves, then bring to the boil.

Brush down the sides of the pan with a clean wet pastry brush and cook until it turns a light caramel colour (5-7 minutes). Add the bicarbonate of soda and stir quickly with a wooden spoon – it will bubble up vigorously. Quickly pour on to a heatproof tray lined with baking paper and cool completely (15- 20 minutes).

Caramelised Pineapple
Dust the pineapple very lightly with icing sugar, then grill over medium heat, add the rum – the sugar will caramelise.

To serve, lay the pineapple on a plate, crumble some honeycomb over and top with a quenelle of coconut sorbet.