Coconut rice pudding, poached pineapple, coconut and lime sorbet

Instructions

1. Step 1

   The day before, make the coconut and lime sorbet. Add the sugar, water, glucose and coconut purée to a Thermomix and warm to 85°C. Add the gellan gum and mix on speed 8 for 2 minutes

2. Step 2

   Blend in the lime juice and lime zest, then freeze in a Pacojet container. Churn in the pacojet once ready to serve

3. Step 3

   For the compressed pineapple, vacuum pack the pineapple with some of the stock syrup, the lime zest and lime juice

4. Step 4

   Poach at 85°C for 15 minutes. Allow to cool then dice and store in the remaining stock syrup

5. Step 5

   For the pineapple jelly, bring all the ingredients (including the used vanilla pod from the pineapple gel) to the boil and simmer for 5 minutes. Strain through a fine sieve

6. Step 6

   Pour the jelly into trays, and set in the fridge. Once set, cut into 8cm wide rings

7. Step 7

   For the pineapple gel, add pineapple to a blender and blend to make a purée. Hang the mixture in a muslin cloth to get 700g of fresh juice

8. Step 8

   Add the beans from the vanilla pod and the agar agar to the juice, then bring the mixture to the boil and cook for 5 minutes

9. Step 9

   Pass the liquid through a fine sieve, and allow to set in a tray in the fridge. Once set, blend until smooth

10. Step 10

    For the coconut tuile, mix all the ingredients apart from the icing sugar together and then fry a quarter of the mixture in a small non-stick pan over a very low heat until golden and crisp

11. Step 11

    Remove from the pan, dust with icing sugar and repeat 3 more times

12. Step 12

    Wash the rice in water until the water runs clear. Add all of the rice pudding ingredients apart from the coconut purée to the Thermomix. Heat to 100°C and set to stir for 40 minutes

13. Step 13

    Once the rice is perfectly cooked and very creamy, add the coconut purée. Stir, and then transfer out. Chill in a blast cooler or over a large bowl of ice

14. Step 14

    For the coconut Chantilly, mix all the ingredients together and whip to soft peaks

15. Step 15

    To assemble, mix the cooled rice pudding with the coconut Chantilly until it is loosened to the desired consistency. Spoon the rice pudding into the centre of the plate

16. Step 16

    Cover the rice pudding with a sheet of pineapple jelly, and place the diced pineapple around the rice pudding. Pipe pineapple purée in between the diced pineapple and put Peruvian marigold leaves and fresh coconut around the edge

17. Step 17

    Quenelle the sorbet over the top of the dessert and grate some frozen lime zest on top. Finish with a coconut tuile