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Recipe Step by Step
24g lime zest
600g ABSOLU CRISTAL NEUTRAL GLAZE
120g passion fruit purée
3 ea vanilla beans
Dice the pineapple into smalldiced cubes.
Cook the cubed pineapple with the vanilla and lime zest.
Add the passion fruit purée and ABSOLU CRISTAL, and bring the mixture to a boil.
Strain and leave it to reduce until it has the consistency of a syrup.
BROWN SUGAR SHORTCRUST PASTRY
550g european butter
300g brown sugar
35g invert sugar
35g baking powder
240g bread flour
650g bread flour
First mix the butter, salt, brown sugar, invert sugar, baking powder and the smaller portion of flour. Do not beat this mixture.
Once the mixture is well incorporated, add the remaining flour and mix briefly.
Store in the refrigerator or spread out immediately.
Bake at 160°C (320°F).
ALMOND INSPIRATION JELLY
6g pectin X58
870g whole milk
320g ALMOND INSPIRATION
Mix the sugar and pectin.
Sift the sugar and pectin mixture into the warm milk and boil for approx. 2 minutes.
Slowly pour this mixture over the melted ALMOND INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion.
Pour out at 35-40°C (95-105°F).
This jelly can be reheated as many times as you wish, but make sure it reaches a temperature of at least 60°C (140°F) before using it at 35-40°C (95-105°F).
PASSION FRUIT SHORTCRUST
350g Brown Sugar Shortcrust Pastry
260g PASSION FRUIT INSPIRATION
Once the shortcrust pastry has been baked and cooled, weigh it and break it up slightly.
Coat it with the melted PASSION FRUIT INSPIRATION, then place it on baking paper.
Do not place them on top of one another, as this will make them harder to break up.
Store in the refrigerator.
Assembly and finishing
Prepare the Pineapple Confit and Shortcrust Pastry. Spread the Shortcrust out to a thickness of 4mm, then store it in the refrigerator. Use round cutters to cut into this thin Shortcrust – Do not lift the rings out. Freeze before you lift the rings away. Bake for approx. 15 minutes between two perforated silicone baking mats. Also bake the Shortcrust decorations with the Passion Fruit Shortcrust.Use some tempered PASSION FRUIT INSPIRATION and the dry point of a compass to make rings of an identical size to your shortcrust rings, then leave them to set.Make the Jelly, pour 50g into each verrine glass, then leave to set in the refrigerator.Place 25g of Passion Fruit Shortcrust onto the Jelly, followed by a liberal sprinkling of 50g of Pineapple Confit. Put the rings in place, alternating between Shortcrust and PASSION FRUIT INSPIRATION to give a sense of volume.