YakiPainappuru

Ingredients

Pineapple Syrup
In a heavy duty pot, bring to a boil, 1500 grams simple syrup (1:1 ratio), lemongrass, kaffir leaf and add a little pink peppercorns, a pinch salt and one lime. Add the lemongrass, kaffir lime and pink peppercorns per your taste. I like when the syrup is fragrant, sweet, tart and a little peppercorn in the end. Reserve this to poach yourpineappleand make the syrup.Foam
500g strained pineapple syrup
5g sugar
20g waterFinancier
540g brown butter
540g egg whites
600g sugar
300g almond flour
275g all purpose flourMango Sauce
250g mango puree
250g simple syrup
5g xanthamPassion-Mango Sorbet
1445g water
175g dextrose
855g sugar
25g sorbet stabilizer
1000g mango puree
1500g passion fruit puree

Method

Syrup Pineapple
In a heavy duty pot, bring to a boil, 1500 grams simple syrup (1:1 ratio), lemongrass, kaffir leaf and add a little pink peppercorns, a pinch salt and one lime. Add the lemongrass, kaffir lime and pink peppercorns per your taste. I like when the syrup is fragrant, sweet, tart and a little peppercorn in the end. Reserve this to poach yourpineappleand make the syrup.Foam
Heat the water, sucro and half the syrup. Add remainingpineapplejuice and blend. For maximum volume of bubbles, keep this warm. Use a hand blender a minute before to create bubbles. Financier

Mix all and bake in silicon mold at 200C for 15-20 min. While the financier is warm, dip the cake in thepineapplesyrup and then reserve.

Mango Sauce
Mix all and combine well.Passion-Mango Sorbet
Cook the water and half the sugar to 40C. Add the remaining half of sugar, dextrose and sorbet stabilizer to 73C. Add the puree and freeze over night in Paco Jet Beakers. The next morning, spin in Paco Jet.

MISE EN PLACE

Financier| Mango-Passion Sorbet | Kataifi | Mango Sauce | Syrup Foam | Pink Peppercorns (garnish) | Hibiscus Powder (garnish)

Assemble like picture.