MasterChef's Reynold Poernomo's 'Christmas in summer' dessert

Light, bright and colourful, this homage to summer stars so many favourites: creamy yoghurt sorbet, tangy caramelised pineapple, passionfruit meringue and coconut. Just add Raffaelo and raspberries!

  • 1 hr preparation
  • Serves 2
  • Print


Mango sorbet
  • 200 millilitre water
  • 90 gram glucose
  • 175 gram sugar
  • 2 tablespoon lime juice
  • 500 gram mango puree
Nitro coconut chunks
  • 2 gelatine sheets
  • 100 millilitre milk
  • 400 gram coconut milk
  • 500 gram yoghurt
  • 150 gram icing sugar
  • 1 lime's zest
  • 2 litre liquid nitrogen
Meringue shards
  • 100 gram egg whites
  • 200 gram sugar
Coconut snow
  • 100 gram coconut milk powder
  • 25 gram maltodextrin
  • 50 gram icing powder
Saffron pineapple
  • 300 gram sugar
  • 1 pinch saffron
  • 1 pineapple
  • 3 micro mint sprigs
  • 6 linaria flowers
  • 1 raffaelo ball
  • 6 freeze-dried raspberries


Christmas in summer
  • 1
    FOR MANGO SORBET: Place water, glucose and sugar in a pot and bring to the boil. Allow to cool to room temperature.
  • 2
    Once cool, whisk in lime juice and mango puree and pour the mixture into a pacojet canister.
  • 3
    Freeze mixture until below -20ºC. Once frozen churn the mixture in the pacojet.
  • 4
    FOR NITRO COCONUT CHUNKS: Bloom the gelatine in cold water until softened.
  • 5
    Place the milk and gelatine over low heat and cook until the gelatine is completely dissolved.
  • 6
    Then place all ingredients together in a large bowl and whisk together until well combined.
  • 7
    Strain the mixture into a siphon and charge twice.
  • 8
    FOR MERINGUE SHARDS: Whisk egg whites and sugar in a stand mixer until stiff peaks are formed.
  • 9
    Line dehydrator trays with a silicon mat or baking paper and spread meringue across thinly, 1-2cm thick.
  • 10
    Dry at 60ºC for 4 – 5 hours or until crispy and then break into large pieces.
  • 11
    FOR COCONUT SNOW: Whisk coconut milk powder, Maltodextrin, and icing powder in a metal bowl until combined and set aside.
  • 12
    FOR SAFFRON PINEAPPLE: Place sugar in a saucepan and cook over medium heat until a deep amber colour. Do not allow to burn.
  • 13
    Deglaze the caramel with 300mL of water, add in the saffron, and reduce until syrup consistency.
  • 14
    Meanwhile, cut the pineapple into 2cm thick rectangles and place in a sous vide bag with 50mL of the caramel syrup and vacuum on high. Allow to marinate for 3 hours.
  • 15
    Remove the pineapples from the bag and reserve the liquid for serving. Caramelise the pineapples on a dry pan and set aside until cool. Once cooled, dice into 1 inch cubes.
  • 16
    TO ASSEMBLE: Place five pieces of caramelised pineapple onto a plate and garnish with coconut snow, micro mint, Linaria flowers and meringue around the pineapples.
  • 17
    Siphon the coconut yoghurt into a double skin bowl filled with nitrogen and cook until it can be easily broken apart.
  • 18
    Place a Raffaello ball next to the pineapples. Fold a couple of shaved pineapple pieces and arrange close to the caramelised pineapple.
  • 19
    Place a small spoonful of coconut snow next to the pineapples and place a quenelle of mango sorbet on top of the snow.
  • 20
    Lastly, break chunks of coconut yoghurt and arrange on top of the pineapples and serve immediately.

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