Pour the water and sugar in a pan, bring to the boil and divide in half. Add the lemongrass, chilli, star anise and vanilla in one half and bring to the boil.
Peel the pineapple, cut in half, and on a Japanese mandolin slice ribbons with one half of the pineapple. Place in a bowl and pour over the spiced syrup. Cover and leave in the fridge for 2 hours.
Chop the other half into chunks and whizz in a blender. Add the other half of the syrup and churn in an ice cream machine.
To serve arrange the sliced pineapple in a bowl, add a spoon of sorbet and top with the coconut. Spoon on dollops of jelly.
For the lemongrass jelly:
Bring the water and sugar to the boil. Add the zest, juice and lemongrass and infuse for 2 hours.
Pass through a sieve, gently warm, add the gelatin, pass through a sieve again and set in the fridge.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 39m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 59m ago