Pineapple panna cotta, date cream blood orange sorbet

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Panna cotta


    • Frozen fruit purée 100% : Pineapple - 125 g
    • Water - 125g
    • Sugar - 15g
    • Agar agar - 1g
    • Milk powder 0% - 10g
    • Gelatine (sheet) - (soaked in cold water) - 3g

    Bring the pineapple with the water, sugar, agar and milk powder to a boil. Add the gelatine. Allow to cool. Divide into the desired shape and allow to set.

    In this step

  2. Date cream


    • Pitted date - 100g
    • Sugar - 25g
    • Water - 125g

    Mix all ingredients into a homogeneous mass. Sieve.

  3. Coconut tuile


    • Sugar - 120g
    • Glucose - 80g
    • Coconut (powder) - 80g

    Boil the fondant sugar and glucose to 160°C. Stir in the coconut. Pour onto a Silpat®. Role out thinly. Cut into the desired shape and allow to set.

  4. Sorbet


    • Frozen fruit purée 100% : Blood orange - 325 g
    • Water - 200g
    • Sugar - 40g
    • Glucose - 145g
    • Milk powder 0% - 5g

    Mix all ingredients and bring to a boil. Allow to cool. Turn to sorbet.

    In this step

  5. Assembly

    Spoon some date crème on a plate. Place the panna cotta along the cream. Finish with the coconut tuile and the sorbet.

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