Check out Hillhouse Brasserie pastry chef Sony Maharjan’s innovative dessert recipe If You Like PinaColadas, which won her top prize in the Sarood Hospitality’s vegan pastry competition. “My dish was quite simple, but the flavors blended very well and the judges said it was a beautiful dish,” said Maharjan.
If You Like Pina Coladas!
- 180g pineapple
- 40g sugar
- 160g mango puree
- 25g sugar
- 2g agar agar
- 50g coconut puree
- 50g coconut milk
- 50g sugar
- 2g agar agar
Coconut and Mango Sorbet
- Ice cream churner
- 180g water
- 75g sugar
- 5g ice cream stabiliser
- 35g dextrose
- 400g coconut puree
- 350g mango puree
- 135g sugar
- 100g Crisco vegetable shortening
- 2g salt
- 40g almond powder
- 120g all-purpose flour
- 30g puffed rice cereal
- Orange zest
- 160g desiccated coconut
- 30g maltose powder
- 40g sugar
- 20g water
- Place the sugar, dextrose and water in a deep pan and warm until the sugar is dissolved.
- Add in the coconut and mango puree and bring to a boil.
- Add the stabiliser and whisk for a further two minutes.
- Transfer the liquid into an ice cream churner until set.
- Add the flour, sugar, salt and shortening into a mixing bowl and rub together until the shortening is fully incorporated.
- Transfer the crumble mix onto a baking tray and cook for 20 minutes at 150°C.
- Mix with a spoon every five minutes to make sure it is evenly cooked.
- When the crumble is cool, add the rice crispies and ½ zest of orange.
- Mix all the dry ingredients together well.
- Slowly add the water and rub the mix together until a dough is formed.
- Transfer the mix onto a sheet of baking paper and place another sheet on top. Roll the mix between the paper until it is as thin as you can get it.
- Place on a baking tray and cook for 10 mins at 160°C.
Mango Gel/Coconut Gel
- Add the puree and sugar to a saucepan and bring to boil.
- Add in the agar agar powder and whisk for a further two minutes.
- Transfer the liquid into a small container and chill until the mix becomes firm and set.
- When set, transfer it to a small deep container, take a hand blender and blend for two minutes until the mixture is smooth.
- Strain through a sieve and keep in a piping bag.
- Start by adding the sugar to a deep based pan and place on a medium heat to start to caramelise the sugar. Use a rubber spatula to gently stir every minute to make sure the sugar dissolves.
- Add the pineapple batons to the caramel and turn the heat down to slowly cook the pineapple until soft.
- Decoratively arrange the crumble onto the plate.
- Add the caramelised pineapple to the middle of the plate and drizzle any remaining syrup on top.
- Place a scoop of sorbet and arrange coconut tuille on top.
- Finish with the two decorative gels in small dots around the side of the plate.
Ann Marie McQueen
Ann Marie McQueen is a journalist with 20 years of experience working in North America and the UAE, much of it as a writer, editor and columnist focusing on the areas of physical and mental wellness...