Fresh pineapple
Recipe
Almond praliné
| ingredients | preparation |
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Make dry caramel. Put on silicone mat and leave to cool. Crush slightly. Grind together almonds and caramel in a paste with food processor. Mix well melted cocoa butter with almond praliné.
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Caramel bavaroise
| ingredients | preparation |
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Make caramel and deglaze it with boiled milk with cream. Make crème anglaise with caramel at 85°C. Add melted gelatin. Cool at 25°C and mix with whipped cream.
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Pineapple compote
| ingredients | preparation |
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Heat together puree, glucose, invert sugar and spices. Slowly add sugar and pectin, and heat up to 102°C. Add pineapple cubes. Take out spices and cool compote to 25°C before use.
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Hazelnut bisquite
| ingredients | preparation |
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Mix well all ingredients, put in a frame and bake at 165°C for 7 minutes.
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