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Coconut biscuit with caramelised pineapple and passion fruit emulsion Recipe

Coconut biscuit with caramelised pineapple and passion fruit emulsion Recipe
Method
  • 1For the biscuit base

    Preheat the oven to 170'C.

    Sift the icing sugar and combine with the ground almonds and the dessicated coconut. Whisk the egg whites and the caster sugar to stiff peaks and then combine with the dry mixture using a flexible spatula. Pour the mixture into individual serving rings and smooth the top. Transfer to the oven and bake for 12 minutes.

  • 2For the pineapple

    Peel the pineapple using a serrated knife and the remove the core. Cut the fruit into small dice.
    Pour the sugar into a frying pan and allow to melt to a caramel. Once golden brown, add the diced pineapple and cook over a high heat for 3 minutes.
    Remove from the pan and allow to cool.

  • 3For the emulsion

    Mix the passion fruit puree with the cream and place in a siphon. Charge the siphon with gas and chill until ready to serve.

  • 4For the sauce

    Zest and juice the lime.
    Place the lime zest and juice, honey, vanilla seeds and the olive oil in a bowl and mix together.

    Place a coconut biscuit in the centre of each plate and top with caramelised pineapple. Top with the passion fruit and olive oil emulsion and finish with a drizzle of lime sauce.

Chef's tip

«This biscuit is a great base for lots of desserts - try with chocolate cream and rum flambeed pineapple.»

Melt-in-the-mouth biscuits made with dessicated coconut and ground almonds topped with caramelised pineapple. This dessert is full of texture and is served with a passion fruit and olive oil emulsion and a lime, honey and vanilla drizzle.

Rate this recipe :

(14 votes)

  • Preparation  25mins
  • Cooking time  15mins
  • Rest time  15mins

Ingredients for people


    For the biscuit(s)
  • Egg white(s) : 150 g
  • Caster sugar : 50 g
  • Ground almonds : 65 g
  • Dessicated coconut : 70 g
  • Icing sugar : 135 g

    For the fruit
  • Pineapple : 1 whole
  • Caster sugar : 80 g

  • For the emulsion
  • Passion fruit purée : 100 ml
  • Double cream : 300 ml

    For the sauce
  • Olive oil : 100 ml
  • Lime(s) : 1 whole
  • Honey : 20 g
  • Vanilla pod(s) : 1 whole
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