Easy
Makes: 12 verrines
-
Quick & easy (production)
Learn to create layers bursting with the tangy sweetness from the pineapples.Learn to create layers bursting with the tangy sweetness from the pineapples.
- Shelf life:
- 1 day
- Conservation:
- +3 Celsius
Containing: 5 Components
Fresh pineapple vanilla juice
Ingredients: Fresh pineapple vanilla juice
-
400 gFresh Pineapple
Preparation: Fresh pineapple vanilla juice
- Chop the pineapple in cubes.
Ingredients: Fresh pineapple vanilla juice
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1/4 gvanilla bean
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20-40 gCassonade
Preparation: Fresh pineapple vanilla juice
- Add the vanilla and the desired amount of cassonade.
- Blend slowly in order to make a juice, but not too fast in order to not lose the colour.
- Transfer into the verrines of your choice and freeze immediately.
Light velvet chocolate and coriander mousse
Ingredients: Light velvet chocolate and coriander mousse
-
15 gcoriander seeds
-
165 gWhole milk
Preparation: Light velvet chocolate and coriander mousse
- Toast the coriander seeds to release the natural oil.
- Crush them and add them to the warm milk.
- Infuse for 5 minutes.
Ingredients: Light velvet chocolate and coriander mousse
-
4 gGelatin
Preparation: Light velvet chocolate and coriander mousse
- Add and dissolve the gelatin, then strain.
Ingredients: Light velvet chocolate and coriander mousse
Preparation: Light velvet chocolate and coriander mousse
- Pour on top of the melted chocolate and emulsify
Ingredients: Light velvet chocolate and coriander mousse
-
315 gCream 35%
Preparation: Light velvet chocolate and coriander mousse
- Add the semiwhipped cream when the ganache is at 35°C.
- Use immediately or freeze.
Fresh pineapple sauce
Ingredients: Fresh pineapple sauce
-
370 gpineapple puree
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1 gxanthan powder
-
30 gsugar
Preparation: Fresh pineapple sauce
- Mix the purée with the xanthan already combined with the sugar.
Hazelnut praline espuma
Ingredients: Hazelnut praline espuma
-
195 gWhole milk
-
130 gCream 35%
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6 gsugar
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2 gPectin X 58
Preparation: Hazelnut praline espuma
- Warm up the milk and cream.
- At 50°C add the sugar-pectin.
- Boil for 2 minutes.
Ingredients: Hazelnut praline espuma
Preparation: Hazelnut praline espuma
- Pour on top of the Pra-Glass and PNP and emulsify.
- Let set in the fridge.
- Pour the cream into a syphon, add 2 cartridges and shake well
LIme and vanilla pain de Gênes
Ingredients: LIme and vanilla pain de Gênes
-
320 gAlmond Paste
-
315 gWhole egg
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1/4 gvanilla powder
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1 eachfresh lime zest
-
97 gButter, melted
-
60 gflour T45
-
4 gBaking powder
Preparation: LIme and vanilla pain de Gênes
- Whip the almond paste.
- Slowly add the eggs, then the vanilla and the lime.
- Warm up to 45°C.
- Melt the butter and sieve the powders.
- Combine all together and bake at 170°C
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