Pineapple Ravioli

The Honingham Buck recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.

Method

Start by making the sorbet, combine the water and sugar together to make a stock syrup, bring to the boil and add the pineapple puree, whisk them together and churn in an ice cream machine. once frozen remove and place in the freezer for later.

 

Next make the jelly, reduce 1 ltr of pineapple juice by half, soak the gelatine leaves in cold water until soft and then add them to the hot pineapple juice, line a small tin with cling film and pour the jelly mix in. Put the jelly in the fridge to set.

 

To make the pineapple ravioli place the water, sugar and vanilla pod in a pan and bring to the boil, meanwhile trim the top and bottom off of the pineapple and trim off the skin too, lay the pineapple on its side and cut it in half width ways. Using one half of the pineapple trim around it so the pineapple looks more of a circular shape as this will form the ravioli part of the dish, now using a mandolin slice the pineapple as thinly as possible so they become circular sheets of pineapple. Trim the other half so you are able to cut squares out of it as this will be for the glazed pineapple.

 

To make the soup add the water and sugar together, bring to the boil and add the pineapple trimmings from the step above. Blend until smooth and pass through a fine sieve, leave in the fridge to cool.

 

To assemble the dish lay one sliced sheet of pineapple on the bottom of a bowl, then place one scoop of the pineapple sorbet on top of the sheet, now lay another sheet of the sliced pineapple over the sorbet, lay enough sheets of pineapple over the sorbet until they cover it. With a spoon tuck the pineapple sheets underneath the sorbet giving the ravioli look. Poor over just enough of the pineapple soup to cover the bottom of the bowl. Now cut the jelly into roughly 1-2 cm square pieces and place a few around the ravioli, cover the diced pineapple with sugar and glaze using a blow torch until golden brown, place a few in between the jelly. To finish the dish, crush some meringue over the ravioli and add the lemon balm.