PINEAPPLE-FENNEL PARFAIT

by chef Harald Bresselschmidt of Aubergine
Serves 12
INGREDIENTS
Caramelized pineapple
1 fresh pineapple cut into 3cm cubes
45ml bourbon
200g brown sugar
1 vanilla bean
pinch salt
Coconut cream
500g coconut cream
50g castor sugar
3g salt
4g agar agar
Fennel parfait
50g castor sugar
25ml water
1 egg
2 egg yolks
¼t orange zest
¼t ground fennel seeds
1t Triple Sec
188g cream, whipped to stiff peaks
150g shredded coconut, toasted
Streusel garnish
90g cake flour
70g brown sugar
½ vanilla pod
65g butter, cubed
15g flaked almonds, toasted (or nuts of your choice)
Almond tuiles garnish
40g butter
100g castor sugar
25g flour
40g orange juice
50g flaked almond
METHOD
Caramelized pineapple
Place all ingredients into a saucepan and cook for 6 minutes on a low heat.
Coconut cream
Fennel parfait
Streusel garnish
Almond tuiles garnish
PLATING
Chefs’ tip: One can add marinated gooseberries tossed in a simple orange juice sauce as an extra garnish.