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Recipe Step by Step
4 Victoria pineapples
42g Raw cane sugar
5g Pectin NH
Dice the fruit into large pieces and purée them in a centrifugal juicer.
Collect the juice in a container.
Make sure you have 650g of juice and boil the purée with the split and scored vanilla.
Then sift in the raw cane sugar and pectin NH (which you have mixed together).
Bring the mixture to a boil, then add in the gelatin.
Weigh 30g into rings with plastic wrap pulled taut across their 12cm diameter.
125g Heavy cream 36%
65g Whole milk
35g Whole milk
50g Rice flour
Sift on the sugar and rice flour.
Bring the mixture to a boil, then dilute it with the 35g portion of cold whole milk.
Sieve the mixture.
Store in the refrigerator.
Spread it into a 18 × 4cm stencil placed on a slightly greased non-stick mat. Bake at 212°F (100°C) for 9 min.
Peel off the wafers and roll them around a 5cmdiameter, 4cm-deep ring covered with baking paper.
Leave the wafers to bake at 175°F (80°C) for 25 minutes, then store them in a hot cupboard.
50g Unsalted butter
30g Raw cane sugar
50g Rice Wafers
50g Raw almond flour
Break the mixture into pieces on a tray lined with baking paper and bake in a fan oven at 300°F (150°C) for 20 minutes.
Add the lukewarm honey and mix.
Spread the mixture onto a baking tray and bake at 300°F (150°C) until brown.
Bake in the oven at 300°F (150°C) for 8 minutes.
Leave to cool at room temperature.
SQ Pineapple Gel
1/2 piece Victoria pineapple
Season them with the pineapple gel left over from the first recipe and the lime zest.
LIGHT VANILLA CREAM
250g Whole milk
50g Egg yolks
20g Powdered cream
23g Unsalted butter
250g Heavy cream 36%
At the same time, blanch the egg yolks, eggs and sugar.
Add in the powdered cream.
Finish cooking the pastry cream, taking care to sieve the milk to remove any vanilla pieces.
While it is still hot, add in the gelatin and butter, then mix in a food mixer to create a homogeneous, creamy texture.
Mix thoroughly and cool it down quickly.
Beat the heavy cream and mascarpone until they have a fairly firm texture.
Make the heavy cream mixture.
Store in the refrigerator. Use a 12mm nozzle for plating.
Blanch the egg yolks and sugar.
Make a crème anglaise.
Once it has reached 181°F (83°C), add in the gelatin and combine the mixture with the white chocolate and mascarpone.
Mix in a food mixer and leave it to cool down.
Once the foam has cooled, pour it into a siphon and aerate it using 3 cartridges.
OPALESCENT VANILLA CRISP
150g Fondant glaze
10g Vanilla powder
Pour it out onto a non-stick mat.
Mix in a Thermomix until a very fine powder forms.
Sprinkle a non-stick mat with opalescent powder and use a knife to trace out right-angled triangles.
Caramelize the crisps at 350°F (175°C).
Mix in a Thermomix until it a fine powder forms.