Roasted Pineapple

Credit: Mathilde de l'Ecotais

With pineapple sorbet and green apple

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Ingredients (10 people)

Making the pineapple sorbet

Preparing the roasted pineapple and the brunoise

Making the green apple coulis

  • 3/4 cup green apple pulp (20 cl)
  • 16° Baumé syrup (SQ)
  • a pinch of ascorbic acid


Step 1: Making the pineapple sorbet

First prepare the syrup, adding all ingredients except the pineapple pulp. Cook, let the mixture cool, and then add the fruit pulp. Chill to 39°F (4°C), let sit, then put into a Pacojet and freeze.

Step 2: Making the vanilla parfait

Combine milk, sugar, and egg yolks, and cook in a double boiler, at 183°F (84°C). Cool the mixture with an electrical mixer. Split and scrape the vanilla bean, and add the vanilla seeds into the whipped cream. Beat the vanilla cream, then fold into the parfait batter. Pour the mixture onto a sheet pan until just over 1/2 inch (1 cm) deep, and freeze.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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