It’s how I call it, instead of it’s long long name; Caramelised Pineapple with Coconut Gelato and Coconut Filo Ravioli served with raspberry balsamic reduction and compote.
-_-” Is THAT long or what
I wished restaurants would serve more desserts like this. But by all means, Please don’t copy this one lah
I find this dessert quite a full package; has different textures, amazing colours, refreshing taste, cold and hot elements, and it’s not too hard to make! serious~
Coconut Gelato (makes about 1L-1.5L)
680g Milk
40g Cream
180g Sugar
15g dextrose (similar to gluucose)
50g Coconut paste
Bring milk and cream to room temperature. Add coconut paste and dissolve sugar and glucose. Allow to cool overnight.
I need to reconfirm the recipe again because I don’t think coconut paste is easily obtained.
Caramelised Pineapple Rings
1 Pineapple
185g sugar
1 vanilla pod
15g fresh chilli
15g ginger
100g water
20mls Malibu
18g butter
Remove skin from pineapple and cut them into rings about 2cm thick. Use a ring cutter to discard inner core. Keep the scrape pieces for compote. Set aside. Finely chop fresh chilli (without seeds) and ginger. In a pan, melt the sugar and make dry blonde caramel. Add in butter. When butter has dissolved, add in water to hydrate the caramel. The mixture will be a bit sticky but try to dissolve it. Scrape in vanilla beans from pod, add in chilli and ginger as well to the mixture. Pour in Malibu. Simmer for 3 minutes on medium heat. When the caramel has dissolved, add in the pineapple rings. Turn after 2 minutes and make sure the pineapple disk is coloured. Simmer for another 2 minutes and let it cool. The pineapples will soak the caramel syrup. Best thing about it is that you can make this a day earlier and keep in the fridge. Then just heat up the pan a lil before serving.
Caramelised pineapples soaking in the juices.
Coconut Filo Ravioli
150g Desiccated Coconut
150g caster sugar
20og Milk
1 Cardamon Pod
45g Dried Mango
pinch of Szechuan pepper
Filo pastry sheets
Melted butter
Do not leave filo sheets unattended. It will dry up and form a crust. So if it’s not ready to be used, keep in it’s original packaging or under a cloth. Dice dried mango and set aside. Wrap cardamon pod and szechuan pepper in a muslin cloth. Put all ingredients except dried mango in a pan and slowly cook until the milk has been absorbed. Then add in diced mango and cook for a 1-2 minutes. Set aside to cool.
Lay a sheet of filo pastry, brush with melted butter or ghee and sprinkle a fair amount of caster sugar. Lay another layer of filo pastry and repeat process twice. Then for the last layer, just put on the filo sheet without brushing any butter or sugar. Use 2 round cutters of different sizes (1 bigger, 1 smaller) Cut even amount of circles on the filo sheets. It might be slightly tricky. Use the smaller sized circle as base, then brush with abit water. Scoop the coconut filling onto the filo sheet. Cover with the bigger sized filo circle and brush top layer with melted butter as well. Bake at 170C till its golden brown.
Raspberry Balsamic Syrup (Raspberry or Blackberries can be used)
200g Raspberry (use the frozen ones)
85g sugar
12g water
57g balsamic vinegar
Bring suguar and water to a blonde caramel and add balsamic vinegar. Add in raspberries to shock. Bring syrup to boil again and simmer until the raspberries break down. Pass through a sieve.
Compote
300g pineapple, diced (about 8mm)
Heat the above syrup and add in pineapples. Ideal to leave overnight before using. Tip: Use 100g pineapples to 100g of syrup.
To assemble, place pineapple ring at the bottom, scoop in gelato on top. Dress it with the Raspberry Balsamic Syrup and compote. Dust Coconut Filo Ravioli with icing sugar and serve together.
The pineapple ring was really refreshing. The chilli and ginger gave it a kick to it instead of being blandly sweet. Coconut gelato was orgasmic with the balsamic compote. Again it’s like sweet vs acidic. The contrast of texture between the filo ravioli and gelato is like finding surprises. Everything in the dish was just great. Except that I didn’t have the stomach to finish it all. I will make this again when I figure the coconut gelato. 
Btw, I’m back in Malaysia!
Posted in Melbourne, Plated Desserts, Savour School
next time remember to call me ya. hehe
