PINEAPPLE SHEERA WITH CARAMELISED PINEAPPLE
Ingredients:
For the pineapple sheera
■ 1/2 cup pineapple (peeled and chopped), 1/2 cup semolina, 1/2 cup ghee, 1 pinch saffron, 1/2 cup sugar, 4 cashew nuts, 4 almonds
For the caramelised pineapple
■ 1 small pineapple, 1tbsp butter, 1/4 cup sugar
For the coco mascarpone mousse
■ 1/2cup heavy cream, 1½tbsp powdered sugar, ½tsp vanilla essence, 112gm mascarpone cheese, ½tsp coconut essence, 1/4cup thick coconut milk, 2tbsp coconut rum
For saffron and ginger syrup
■ 1/8 cup sugar, 1/8 cup water, ¼tsp saffron, ¼tsp fresh ginger (chopped)
For garnish
■ Edible flower (optional), dehydrated pineapple (optional), toasted dried coconut, cacao nibs (optional) Method:
For the sheera
■ Heat ghee in a pan, add semolina and cook stirring continuously till it turns golden brown
■ Add saffron and mix. Add chopped pineapple and cook for three to four minutes
■ Add a cup of water, mix well and then cover with a lid and cook on medium heat for three to four minutes
■ Now, add sugar and keep stirring the mix till all the moisture evaporates and semolina is cooked fully
■ Add chopped nuts to it and keep aside.
For the caramelised pineapple
■ Peel and cut the pineapple into slices and core it with a round cutter
■ Heat butter in a non-stick
pan over medium high heat
■ Coat pineapple slices with
sugar and place in hot pan
■ Cook turning once and keep shaking the pan often, until golden brown. This should approximately take no more than 10 minutes
■ Set the pineapple aside.
For the coco mascarpone mousse
■ Using an electric mixer, whip the heavy cream with powdered sugar, vanilla essence and coconut essence
■ Beat until cream thickens and forms thick peaks, about three to four minutes
■ In a medium bowl, beat the mascarpone cheese, coconut milk and coconut rum until just combined
■ Using a rubber spatula, fold in half of the whipped cream until just combined
■ Add the remaining and repeat until just incorporated
■ Chill mousse for at least an hour before serving.
For the saffron and ginger syrup
■ Combine all the ingredients in a pan
■ Turn on medium heat and stir until sugar is dissolved
■ Then turn off the heat and allow syrup to sleep until it has cooled
■ Strain and transfer to a bowl
■ Store it in the refrigerator. Assembling the dish
■ Scoop out the sheera on a serving plate followed by caramelised pineapple rings
■ Top it up with dollops or quenelle of coco mascarpone mousse and drizzle on it the saffron and ginger syrup
■ Garnish it with edible flower, toasted dried coconut, dehydrated pineapple and cocoa nibs, and serve.
Health benefits:
“We can say that it is the best representation of a pina colada dessert version, as sheera or halwa is loved by all. What’s more is that pineapple is rich in fibre and good for digestive issues,” says, head chef, Nishant Mitra.