BURNT MOVIE RECIPE: PINEAPPLE, PAIN PERDU, COCONUT

 

  • Cooking Time:
  • Servings: 2
  • Preparation Time:

Backstory

“Everything must be perfect. Not good, not excellent, but perfect.”

- Chef Adam Jones (as played by Bradley Cooper)

CHEF WAREING TIP #4: Make sure to use the freshest, ripest pineapple available to maximize sweetness. If you don't want to make the meringue, you can buy it ready made and break it up.

Ingredients

  • Confit pineapple
  • ⅓ fresh pineapple, cut into 1cm dice
  • 100g sugar
  • 200g water
  • 1 lime, zest and juice
  • ½ vanilla pod, seeds scraped
  • 60g coconut rum
  • 1 large slice brioche; 8cm x 8cm x 3 cm
  • 25g clarified butter
  • Egg mix
  • 2 medium free range eggs
  • 60g caster sugar
  • 100g milk
  • 10ml rum
  • ¼ vanilla pod, seeds scraped
  • Coconut meringues
  • 100g egg whites
  • 100g caster sugar
  • 100g icing sugar, sieved
  • 2 tbsp desiccated coconut
  • Coconut curd
  • 90g coconut milk
  • 65g caster sugar
  • 2 small free range eggs
  • 90g unsalted butter, cubed
  • 1g agar agar
  • Coconut sorbet
  • 100g water
  • 60g caster sugar
  • 3g super Neutrose
  • 250g coconut purée
  • 120g coconut rum
  • 5g Trimolene
  • 375g coconut milk

Directions

  • Begin by making the coconut sorbet. Boil the water, sugar and super neutrose together until all dissolved.
  • Whisk in the trimolene and allow to cool a little. Whisk all the other ingredients together then whisk the 2 mixes together. Pass and reserve in the fridge until cool. Once cool, churn and freeze.
  • For the pineapple, bring the water to the boil then remove from the heat. Dissolve the sugar in it then add the other ingredients. Place in a container with the pineapple dice and leave to marinate, in the fridge, for at least 4 hours.
  • Preheat the oven to 100˚C. Make the meringues by whisking the egg whites until stiff peaks form. Add the caster sugar and continue to whisk until no grains are left and the mix is shiny and smooth. Add the icing sugar and whisk until smooth. Pipe onto a silicon mat, on a baking tray, into 1cm diameter meringues. Sprinkle with the coconut and place in the oven for 20 minutes or until crispy on the outside and soft in the middle. Set aside to cool.
  • For the pain perdu, place the brioche slice in a container just large enough to fit it. Whisk together the egg mix then pour over. Allow to soak for 20 minutes, turning over 4 times until the liquid has all been absorbed.
  • Heat the clarified butter in a non stick pan over a medium heat. When hot, add the soaked brioche and cook until golden on both sides. Remove and place on a wire rack to cool.
  • For the curd, bring the milk and the sugar to the boil. Add the agar agar and mix until combined. Add the eggs and bring to a simmer until the mix thickens. Add the butter, blitz and then pass. Chill, allow to set then whisk together and place in a piping bag.
  • To plate; cube the pain perdu and warm gently in a moderate oven for a couple of minutes. Divide the pineapple between the two plates. Add the pain perdu and dot the coconut curd around, with the meringues. Quenelle the sorbet into 6 small quenelles and place 3 on each plate. Finish with grated lime zest and thai basil.

Author Credit: Chef Marcus Wareing

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