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tcapper

Pineapple ravioli with iced mango and mint

message posted 23-Jun-08 10:06:45
Serves 4

Slices of pineapple are left to macerate overnight, which is a cheffy way of saying to soak food in syrup or liquid to allow flavours to mix. In this recipe, pineapple is infused with a subtle blend of rum, lime juice and vanilla. To choose a ripe pineapple, tug an inner leaf from the crown. If it comes away easily, the pineapple is ready to go. Avoid any that smell particularly strong and sweet, because they may be starting to ferment.

125g caster sugar
2 tbsp light rum
Juice of 1 lime
1 vanilla pod, split and seeds removed
1 large pineapple
Handful of mint leaves, to garnish

Mango and mint filling

1 small ripe but firm mango
3 tbsp mascarpone
3 tbsp crème fraîche
1 tbsp finely shredded mint leaves
1-2 tbsp icing sugar

1 For the pineapple ravioli, begin by making a stock syrup. Dissolve the sugar in 350ml water over a low heat. Once the sugar has dissolved, increase the heat and boil the liquid for 5 minutes. Add the rum, lime juice and the vanilla pod and seeds, bring to the boil and let bubble for 5 minutes until reduced slightly. Strain through a sieve into a bowl and leave to cool.

2 To prepare the pineapple, cut off the top and base, then stand it upright on a board. With a serrated knife, slice away the skin and prise out any “eyes” left in the fruit. Turn the pineapple onto its side and cut in to 12-16 slices, as thinly as possible. Put the slices in the syrup, ensuring each slice is well coated before adding the next. Cover and leave to macerate in the fridge overnight.

3 For the filling, peel the mango and cut away the flesh from the stone. Put half of the flesh into a food processor and blend until you have a purée. Cut the remaining flesh into small dice. Spoon the mascarpone into a bowl and fold in the crème fraîche, 3-4 tablespoons diced mango, the mint and 2 tablespoons of the mango purée. Add icing sugar to taste, then freeze until firm.

4 To assemble, pat each pineapple slice with kitchen paper, then place the smallest 4 slices on individual serving plates. Using a small ice-cream scoop, scoop the filling into balls on to the centre of each pineapple base. Drape one or two larger slices over the top and mould them around to encase the filling. Drizzle over the pineapple syrup and garnish with mint leaves


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