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This sweet and sticky sous vide pineapple recipe by Simon Hulstone sees pineapple transformed into a luxurious, caramel-infused dessert. The chef adds texture to the dish with a tropical sorbet served atop crushed pistachios.
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Start by preparing the sous vide pineapple. With a large sharp knife, cut the pineapple in half along the core then cut each half into 6 long rectangles. Remove the hard core from the pineapple rectangles and place them in a deep tray
Add the sugar, glucose and a touch of water to a saucepan and bring to a brown, but not burnt, caramel. Pour over the pineapples and leave to cool
300g of sugar
50g of glucose
4
Once cool, place the pineapple pieces into a vacuum bag and pour in the caramel. Add the star anise and peppercorns, vacuum on full in a chamber sealer and place in a water bath for 1 hour. Once cooked, place in an ice bath to cool
For the isomalt tuilles, combine the glucose and isomalt in a pan, bring to 160°C then pour the mixture onto a smooth heatproof mat. Allow to cool and set completely then break into pieces
100g of glucose
100g of Isomalt sugar
6
To make the sorbet, combine all of the ingredients in a blender and blitz until smooth. Pass through a fine sieve before churning in an ice cream machine until set
Remove the pineapple from the bag, reserving the liquid. Place the liquid in a small saucepan and reduce to the consistency of honey. Allow to cool until just warm, then coat the pineapple again in the caramel
8
To serve, place the pineapple pieces onto plates and garnish with edible flowers and some pink peppercorns. Place a spoonful of crushed pistachio on the side, top with the sorbet and wedge a piece of isomalt tuille into the sorbet
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.
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Caramel sous vide pineapple with pink peppercorns and a banana and passion fruit sorbet
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Caramel sous vide pineapple with pink peppercorns and a banana and passion fruit sorbet
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