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Home / Chipotle Pineapple Pannacotta Push Pop

Chipotle Pineapple Pannacotta Push Pop

Chipotle Pineapple Pannacotta Push Pop


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Chipotle Pannacotta
  • Roasted Pineapple
  • Coconut Dacquoise Meringue
  • Coconut Dacquoise
  • Final Assembly

Chipotle Pannacotta

200g (7.1oz)
600g (21.2oz)
600g (21.2oz)
20g (0.7oz)

Method of Preparation

  1. In a pot heat the whole milk to 40°C/104°F.
  2. Add the chipotle peppers to the milk and blend until smooth with an immersion blender.
  3. Remove from heat; whisk in ; whisk in heavy cream.

Roasted Pineapple

300g (10.6oz)
30g (1.1oz)
30g (1.1oz)
30g (1.1oz)

Method of Preparation

  1. Peel the pineapple and cut into small cubes, making sure to take out the core of the pineapple.
  2. Melt the butter in a pan and add the pineapple cubes and the brown sugar.
  3. Cook for about five minutes, stirring from time to time.
  4. Flambe with the rum. Cool quickly.

Coconut Dacquoise Meringue

100g (3.5oz)
133g (4.7oz)
37g (1.3oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add sugar and water.
  2. Whip until sugar is dissolved.
  3. Add and whip until stiff peaks are obtained.

Coconut Dacquoise

235g (8.3oz)
100g (3.5oz)
25g (0.9oz)
30g (1.1oz)
65g (2.3oz)
4 each

Method of Preparation

  1. Combine the sifted coconut, almond flour, pastry flour and powdered sugar.
  2. Take a portion of the stiffly whipped meringue from above and fold in the dry ingredients and lime zest.
  3. Combine this mixture with the rest of the meringue.
  4. Spread into mold and bake at 325°F in a conventional oven until done.

Final Assembly

  1. Place the Coconut Dacquoise in the bottom of the push pop.
  2. Place the Roasted Pineapple on top of the Coconut Dacquoise.
  3. Deposit the Chipotle Pannacotta on top of the Roasted Pineapple.
  4. Place in the cooler to set completely before serving.