Serves 10
Ingredients
Pineapple cremeux
250g pineapple purée
250gcream
80gyolks
60gsugar
6ggelatine in sheets
Coconut mousse
320gcoconut purée
200gcream
0,8gxantana
1,5g gelatine in sheets
Coconut sorbet
500gcoconut purée
200gsyrup 1:1
130gwater
0,9gstabilizing
Crunchy chocolate
200g70% dark chocolate
Fruitflavored baby meringue
65gpineapple purée
65gcoconut purée
65graspberry purée
65gfresh egg whites
25gsugar
9galbumin powder
Dill and star anise jelly
130gfresh dill
35gstar anise
150gwater
1,5gagar agar
30gsugar
Garnish
Fresh pineapple, diced
Method
Pineapple cremeux
Bring the cream to aboil.Mix yolks with sugar, pour cream over the mixture and transfer to another saucepan.Bring the cream to 82°C, filter, add the gelatin and whisk until solving.Bring to 40°C, add the pineapple purée and keep in fridge to completely solidify.
Coconut mousse
Heat a small part of the cream, solve gelatin sheets inside and allowto cool.Emulsify the rest of the cream with other ingredients. Transfer to fridge.Before using, regenerate the mixture with the helpof a whisk, pour it into a siphon, insert 1 cream charge and spray.
Coconut sorbet
Bring water and syrup to40°C.Add the stabilizing then bring to 60°C.Cool quickly, add coconut purée and pour into ice cream machine.
Crunchy chocolate
Melt the chocolate.Lay a thin layer on a 8cm diameter wax paper and allow to solidify.
Fruitflavored baby meringue
Whip the egg whites with sugar and albumin.Divide the meringue in 3 parts and combine each part with a different fruit purée.Let rest for 1 hour, fill 3 sac a poche with small tips and spread meringues on food drying machine.Toss with sugar then dry for 48 hours.
Dill and star anise jelly
Combine all the ingredients except agar agar and bring to85°C.Cover and leave in infusion for 30 minutes.Filter, bring it again to a boil and add agar agar.Pour in a baking tray (2mm thick) and allow to cool.Cut into diskettes with the help of a small rounded mold.
To serve
Spray the coconut mousse in the center of the dish. Surround it with diced fresh pineapple.Lay the crunchy chocolate over the mousse and garnish with one spoon of coconut sorbet.
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