Vanilla Gelato With Pineapple Granita
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Vanilla Gelato With Pineapple Granita
Recipe By Louis Tikaram
Ingredients
For each dessert:
1 scoop vanilla ice cream
1 tbsp diced pineapple
1 tbsp nata de coco
2 tbsp coconut tapioca (recipe below)
3 kitchen spoons pineapple granita
lime zest
Pineapple Granita
1 l pineapple pure
1 l pineapple juice
250 ml sugar syrup
100 g lime juice & zest
Coconut Tapioca
150 g small tapioca pearls
500 g simple syrup
500 g coconut cream
Method
To Make the Pineapple Granita
In a large pot over low heat, gently warm all ingredients together. Pour into strong plastic or metal containers and freeze overnight.
To Make the Coconut Tapioca
Mix sugar syrup with coconut cream and set aside.
In a large pot boil 4 liters of water, rain in the tapioca pearls and continue to stir until completely translucent (around 10 minutes).
Pour tapioca & water into a large container of ice and whisk to quickly cool down the tapioca.
Once the tapioca is cooled and the ice should have melted simply strain the tapioca out and mix with some of the sweet coconut mixture just till it is a custard consistency.
To Assemble Dessert
In a small bowl or glass add one scoop of vanilla ice cream.
Top with a spoon of diced pineapple, nata de coco and 2 tablespoons of the coconut tapioca mix.
Take the frozen granita mix out of the freezer and scrape with a fork to form a snow-like consistency once you have a large amount up the dessert with a huge mound and zest over some lime. Serve immediately.
