Salt baked pineapple and pineapple purée by Sid Sahrawat
Preparation Time: 20 minutes, 1 hour resting
Cooking Time: 2 hours
Salt baked pineapple
1 pineapple, whole and unpeeled
600 g fine salt
100 g egg white
1 vanilla pod
100 ml water
50 g caster sugar
Baby coriander or flowers
Salt baked pineapple preparation:
Preheat oven on Hot air to 185°C. Combine the salt and egg white in a bowl and thoroughly stir until a paste forms. Line a small baking tray with baking paper. Cover the pineapple with the salt mixture ensuring there are no gaps in the crust. Bake for 2 hours. Allow the pineapple to cool for 1 hour before removing the salt crust.
Pineapple puree preparation:
Peel, core and dice the pineapple. Scrape the seeds from the vanilla pod, combine the pineapple, vanilla, water and sugar in a saucepan and bring to a boil and reduce to medium heat for 30- 40 minutes or until pineapple is tender. Drain and reserve the cooking liquid and blitz the pineapple into a purée adding the reserved liquid to adjust the consistency of the purée. Refrigerate puree until required.
Peel the pineapple and then cut the pineapple in quarters lengthwise. Remove core and then cut each quarter into 4 slices. Place 2 slices of pineapple on each serving plate. Next place a few spoons of the pineapple purée and a scoop of vanilla ice-cream. Garnish with some baby coriander or flowers.