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Coconut and Pineapple Verrine

Coconut and Pineapple Verrine


Recipe Created By:
Frederic Monti

  • Components Of Recipe
  • Coconut Pannacotta
  • Pineapple Confit
  • Vanilla Diplomat Cream
  • Mini Meringues
  • Caramelized Almonds
  • Lime Dacquoise
  • Final Assembly

Coconut Pannacotta

340g (12.0oz)
340g (12.0oz)
110g (3.9oz)
30g (1.1oz)
150g (5.3oz)
340g (12.0oz)

Method of Preparation

  1. Combine milk, cream, sugar and . Heat to dissolve completely.
  2. Remove from heat, add coconut milk and and incorporate completely.

Pineapple Confit

500g (17.6oz)
500g (17.6oz)
1000g (35.3oz)
2g (0.1oz)

Method of Preparation

  1. Bring sugar and water to a boil.
  2. Add diced pineapple.
  3. Cook over low heat until pineapple is transparent and tender.
  4. When cool, add lime zest.

Vanilla Diplomat Cream

100g (3.5oz)
250g (8.8oz)
1000g (35.3oz)
20g (0.7oz)
548g (19.3oz)

Method of Preparation

  1. Combine sugar and powder in a bowl. Add some milk and whisk to fully dissolve.
  2. Heat the remaining milk on the stove.
  3. Slowly add the hot milk to the other ingredients, then transfer back to pot on stove.
  4. Bring to a simmer and cook for one minute.
  5. Remove from heat and transfer to bowl or other storage container, cover and refrigerate.
  6. When cool, mix pastry cream until it is smooth. Whip the cream, and fold into the pastry cream.

Mini Meringues

125g (4.4oz)
250g (8.8oz)
300g (10.6oz)

Method of Preparation

  1. In a mixer with the whisk attachment, combine sugar and water and whip until dissolved.
  2. Add and mix by hand to dissolve powder.
  3. Whip on high speed until mixture reaches full volume.
  4. Pipe into desired shape and bake at 180°F until dry.

Caramelized Almonds

40g (1.4oz)
200g (7.1oz)

Method of Preparation

  1. Toss almonds in simple syrup.
  2. Spread evenly on a baking sheet and toast at 178°C/350°F.

Lime Dacquoise

100g (3.5oz)
133g (4.7oz)
37g (1.3oz)
125g (4.4oz)
30g (1.1oz)
65g (2.3oz)
4 each

Method of Preparation

  1. Combine the sifted almond flour, pastry flour and powdered sugar.
  2. Combine the water and sugar in a mixing bowl and mix until dissolved.
  3. Add the and mix by hand until well incorporated.
  4. Whip on high speed until stiff peaks are obtained.
  5. Take a portion of the stiffly whipped meringue and fold in the dry ingredients and lime zest.
  6. Combine this mixture with the rest of the meringue.
  7. Spread onto a lined sheet pan and bake at 163°C/325°F until done.

Final Assembly

  1. Strain the Pineapple Confit and reserve the juice.
  2. Place some Pineapple Confit in the bottom of the glass.
  3. Top with a layer of the Coconut Pannacotta. Allow to set in the refrigerator.
  4. Cut the Lime Dacquoise into a small dice, and place some on top of the pannacotta layer.
  5. Pipe Vanilla Diplomat Cream on top of dacquoise.
  6. Glaze the top of the glass with a small amount of the reserved pineapple juice.
  7. Top with Mini Meringues and Caramelized Almonds.