| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
The, Green, Gourmet |
4 |
servings |
INGREDIENTS
| 1 |
|
Loaf brioche |
| 2 |
cn |
Del Monte pineapple chunks |
| 2 |
oz |
Unsalted butter |
| 1 |
|
Vanilla pod; seeds only |
| 1 |
|
Orange zest and juice |
| 1 |
pn |
Ground cinnamon |
| 2 |
tb |
Caster sugar |
| 1/2 |
pt |
Coconut milk |
| 1/2 |
pt |
Stock syrup; (equal quantities of |
|
|
; sugar and water |
|
|
; boiled for 10 |
|
|
; minutes) |
| 1 |
|
Lime zest and juice; (mix together and |
|
|
; freeze in a sorbet |
|
|
; machine – or buy it |
|
|
; in) |
INSTRUCTIONS
SORBET
Slice brioche loaf lengthways into half inch slices and using one of the
rings, cut out a top and bottom for each one (x8 discs). Using the side of
the ring to measure, cut out 8 strips of the correct width for the sides of
the charlotte. Line all 4 rings with the brioche, saving 4 discs for the
tops and set aside.
In a frying pan or saucepan, sprinkle the base with the sugar and place on
the heat. When the sugar starts to caramelise, add the butter and stir with
a wooden spoon. Add orange zest and juice and vanilla seeds and a pinch of
ground cinnamon. Bring to the boil and gently cook until the sugar
dissolves. Strain the pineapple chunks and add to the pan. Cook gently
until the syrup starts to thicken and coat pineapple. Remove from heat and
allow to cool for a while.
Spoon the mixture equally into the four rings and push the disc on top.
Press down firmly. Then turn them up the other way. Press down firmly again
and place on a baking sheet and into a hot oven for about 15-20 minutes,
until golden brown.
Place each one in the centre of a plate and serve with coconut ice cream.
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