with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet
Author: Cameron Lewark, Executive Chef, Spago Maui
Prep Time: 1 hour
Number of Servings: 8
How to cut a pineapple rack:
- 2 pineapple racks (cut to resemble a rack of lamb—see video above)
- 1/4 c. sugar
- 3 Tbsp. coconut oil
- 3 Tbsp. butter
- 2 lb. bananas, under-ripe, peeled
- 8 oz. butter, unsalted
- 4 oz. sugar
- 1/2 c. dark rum
- 1/2 c. water
- 1 1/2 tsp. salt
- 1 tsp. baking soda
Pineapple Crème Fraiche Sorbet
32 oz. creme fraiche or sour cream
25 oz. pineapple juice
25 oz. simple syrup
4 Tbsp. Lemon juice
1 lb. dry ice, chopped fine to a powder
Pineapple Rack Directions: Heat coconut oil in a sauté pan. Cover the entire pineapple rack in sugar, and brown in the coconut oil, turning so that every surface browns evenly. (The shape prevents the “bone” from browning, but it can be bruleed — torched — to caramelize.) Once the racks are browned, place them in a clean sauté pan with butter and roast in the oven for 15-20 min. Using your knife, check for tenderness. Serve hot.
Pressure-cooked Bananas Directions: Place ingredients in a bowl and toss gently to combine. Place in pressure cooker and cook 20 minutes.
Pineapple Crème Fraiche Sorbet Directions: Combine first 4 ingredients in a blender and mix on slow 1 minute. Increase speed to medium and slowly add dry ice (which will smoke), 1/4 c. at a time, until mixture has an ice cream consistency. (You may not need all the dry ice.) Keep mixing until the smoke has stopped and the dry ice has evaporated. Serve immediately or store in freezer.
Plate: Place hot, caramelized rack of pineapple and warm bananas on heatproof platter with Pineapple Crème Fraiche Sorbet (or vanilla ice cream) and serve immediately.