Pineapple Gel

Preparation info

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By Brent Savage

Published 2010

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  • 600 g (1 lb 5 oz) peeled, cored and diced Bethonga pineapple (about 1.2 kg/2 lb 10 oz)
  • juice of 1 lime
  • 40 g (1½ oz) caster (superfine) sugar
  • ¼ vanilla bean, split and seeds scraped
  • 2.5 g (1/12 oz) guar gum
  • 4.2 g (3/20 oz) iota


Place the pineapple, lime juice, sugar and vanilla seeds in an upright blender and blend until smooth. Pass through a fine sieve placed over a saucepan. Add the guar gum and iota to the pan and, using a stick blender, blend until smooth.

Bring to the boil, stirring continuously, and allow to boil for 30 seconds, then pass through a fine sieve into a 15 × 10 cm (6 × 4 inch) tray lined with plastic wrap. Refrigerate for 2 hours or until set.

This can be made 1 day in advance. When ready to serve, cut into small rectangles. You will need 18 rectangles.