MasterChef's Reynold Poernomo's 'Christmas in summer' dessert
Light, bright and colourful, this homage to summer stars so many favourites: creamy yoghurt sorbet, tangy caramelised pineapple, passionfruit meringue and coconut. Just add Raffaelo and raspberries!
- 200 ml water
- 90 g glucose
- 175 g sugar
- 2 tbsp lime juice
- 500 g mango puree
Nitro coconut chunks
- 2 gelatine sheets
- 100 ml milk
- 400 g coconut milk
- 500 g yoghurt
- 150 g icing sugar
- 1 lime's zest
- 2 L liquid nitrogen
- 100 g egg whites
- 200 g sugar
- 100 g coconut milk powder
- 25 g maltodextrin
- 50 g icing powder
- 300 g sugar
- 1 pinch saffron
- 1 pineapple
- 3 micro mint sprigs
- 6 linaria flowers
- 1 raffaelo ball
- 6 freeze-dried raspberries
Christmas in summer
- FOR MANGO SORBET: Place water, glucose and sugar in a pot and bring to the boil. Allow to cool to room temperature.
- Once cool, whisk in lime juice and mango puree and pour the mixture into a pacojet canister.
- Freeze mixture until below -20ºC. Once frozen churn the mixture in the pacojet.
- FOR NITRO COCONUT CHUNKS: Bloom the gelatine in cold water until softened.
- Place the milk and gelatine over low heat and cook until the gelatine is completely dissolved.
- Then place all ingredients together in a large bowl and whisk together until well combined.
- Strain the mixture into a siphon and charge twice.
- FOR MERINGUE SHARDS: Whisk egg whites and sugar in a stand mixer until stiff peaks are formed.
- Line dehydrator trays with a silicon mat or baking paper and spread meringue across thinly, 1-2cm thick.
- Dry at 60ºC for 4 – 5 hours or until crispy and then break into large pieces.
- FOR COCONUT SNOW: Whisk coconut milk powder, Maltodextrin, and icing powder in a metal bowl until combined and set aside.
- FOR SAFFRON PINEAPPLE: Place sugar in a saucepan and cook over medium heat until a deep amber colour. Do not allow to burn.
- Deglaze the caramel with 300mL of water, add in the saffron, and reduce until syrup consistency.
- Meanwhile, cut the pineapple into 2cm thick rectangles and place in a sous vide bag with 50mL of the caramel syrup and vacuum on high. Allow to marinate for 3 hours.
- Remove the pineapples from the bag and reserve the liquid for serving. Caramelise the pineapples on a dry pan and set aside until cool. Once cooled, dice into 1 inch cubes.
- TO ASSEMBLE: Place five pieces of caramelised pineapple onto a plate and garnish with coconut snow, micro mint, Linaria flowers and meringue around the pineapples.
- Siphon the coconut yoghurt into a double skin bowl filled with nitrogen and cook until it can be easily broken apart.
- Place a Raffaello ball next to the pineapples. Fold a couple of shaved pineapple pieces and arrange close to the caramelised pineapple.
- Place a small spoonful of coconut snow next to the pineapples and place a quenelle of mango sorbet on top of the snow.
- Lastly, break chunks of coconut yoghurt and arrange on top of the pineapples and serve immediately.