"This is a twist on a previous dessert on the menu at The Apollo: 'ouzo-marinated pineapple, pomegranate granita, vanilla cream. This version is more summery and complex. Blood oranges would also be really nice to use during the cooler months. Enjoy with a glass of Montenegro." Stefano Marano, The Apollo
- 250 g white chocolate
- 250 g marscarpone
- baby coriander cress, to serve
- ½ ripe pineapple
- 150 g caster sugar
- 225 ml water
- 20 ml ouzo
- 500 g thick Greek-style yoghurt
- 200 g liquid glucose
- 100 g pure cream
- 100 g egg whites (about 3 eggs)
- 150 g caster sugar
- 60 g milk powder, sieved
- 40 g plain flour, sieved
- 12 g (1¼ tbsp) cornflour, sieved
- 25 g caster sugar
- ¼ tsp fine sea salt flakes
- 55 g butter, melted
- 90 g white chocolate, coarsely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time overnight
To make the milk crumb, preheat the oven to 170ºC. Combine 40 g milk powder, flour, cornflour, sugar and salt in a bowl and toss to combine. Add melted butter and stir with a spatula until the mixture comes together and forms small clusters. Spread mixture on to a baking tray lined with baking paper. Bake for 18-20 minutes, stirring occasionally until crumbs are sandy and light golden. Set aside to cool. Transfer the cooled mixture to a bowl, crumble any large crumbs they should be about 1.5 cm or smaller. Add remaining milk powder and toss to combine. Melt chocolate in a small bowl over a saucepan of simmering water stirring until melted 3 minutes. Pour over crumbs and stir to coat, stir every ten minutes until crumbs are no longer sticky, set aside on a tray lined with baking paper until chocolate is set 3-4 hours. Transfer to a container, cover and set aside until required.
For the yoghurt parfait, combine yoghurt and glucose in a medium sized bowl. Place over a saucepan of simmering water and stir until glucose is melted and combined with yoghurt 3-5 minutes. Set aside to cool. Whisk cream to soft peaks and refrigerate until required. In the bowl of an electric mixer, whisk egg whites until soft peaks. Add sugar one tablespoon at a time, whisking well after each addition to ensure it has dissolved. Once all of the sugar is incorporated, whisk the mixture for 2-3 more minutes, until thick and glossy. Fold cream through yoghurt mixture with a large metal spoon, then fold through egg white mixture in batches until incorporated. Pour into a 20 cm x 30 cm tray, lined with baking paper edges extending 3 cm over edge, and freeze until firm for 8 hours or overnight.
Peel and halve the pineapple. Cut it into thin slices, about 2 mm thick, then into 4 cm base triangles. Transfer to a container and set aside. Combine the sugar and 150 ml of water in a small saucepan over medium-high heat. Stir to dissolve the sugar, then simmer without stirring until the mixture turns a dark caramel and reaches 175ºC on a sugar thermometer. This should take between 14-16 minutes. Remove from the heat add ouzo, along with the remaining water. Swirl to combine. Set the mixture aside to cool, then over the pineapple. Turn the pineapple to ensure it is evenly coated. Cover and refrigerate overnight for flavours to develop.
For caramelised white chocolate, preheat oven to 120ºC. Place chocolate in a large oven-proof container. Cook the chocolate, stirring every 10 minutes, until it reaches a dark caramel colour. This will take 1 hour-1 hour 10 minutes. Set aside and stir until the chocolate reaches 30ºC. Spread onto a tray lined with baking paper to about 2-3 mm thick, smooth top and refrigerate to set for 2 hours. Before serving cut into 5 cm base triangles.
To serve, divide mascarpone between serving bowls, scatter over milk crumbs, then place a rectangle of parfait on top of crumbs, place two slices of pineapple around parfait, then top with four triangles of the caramelised white chocolate, scatter with coriander and serve.
You’ll find Stefano Marano in the kitchen at The Apollo.
Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers.
Palms wallpaper from Signature Prints. Finch lunch plate from Citta Design.