You will need to begin this recipe one day ahead.
Put the caster sugar and pine needles in a saucepan with
To make the sorbet, put
To make the pine needle sugar, dry the pine needles in a 50°C (120°F) oven for 4–6 hours then blend in a spice grinder until a fragrant green powder is formed. Alternatively, blend the needles on high in a Thermomix set to 40°C (105°F). Add the sugar and mix to combine. Remove from the grinder and set aside.
To make the pine nut brittle, line a baking tray with baking paper. Heat the butter, isomalt powder, sugar and a pinch of salt in a small saucepan over high heat until caramelised, stirring to prevent catching. Add the bicarbonate of soda and toasted pine nuts, stir to combine then pour onto the prepared baking tray. Once the brittle has set, cut or break it into bite-size pieces.
To finish, place the pineapple on a heatproof tray and spoon enough pine needle sugar over the surface of the pineapple to cover it. Use a blowtorch to brûlée the surface of the pineapple until the sugar has set and is dark golden. Place a ring of pineapple on each plate, spoon on additional sugar to add gloss then arrange pieces of brittle on top. Finish with a quenelle of the sorbet.
© 2014 All rights reserved. Published by Murdoch Books.