Verrine Pina

Verrine Pina
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
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Fresh pineapple vanilla juice

Ingredients

  • 14.1 oz
    Fresh Pineapple

Preparation

  1. Chop the pineapple in cubes. 

Ingredients

  • 15.4 gr
    vanilla bean
  • 0.7 oz
    Cassonade

Preparation

  1. Add the vanilla and the desired amount of cassonade.
  2. Blend slowly in order to make a juice, but not too fast in order to not lose the colour. 
  3. Transfer into the verrines of your choice and freeze immediately.

Light velvet chocolate and coriander mousse

Ingredients

  • 0.5 oz
    coriander seeds
  • 5.8 oz
    Whole milk

Preparation

  1. Toast the coriander seeds to release the natural oil.
  2. Crush them and add them to the warm milk.
  3. Infuse for 5 minutes.

Ingredients

  • 0.1 oz
    Gelatin

Preparation

  1. Add and dissolve the gelatin, then strain. 

Ingredients

Preparation

  1. Pour on top of the melted chocolate and emulsify

Ingredients

  • 11.1 oz
    Cream 35%

Preparation

  1. Add the semiwhipped cream when the ganache is at 35°C.
  2. Use immediately or freeze.

Fresh pineapple sauce

Ingredients

  • 13.1 oz
    pineapple puree
  • 15.4 gr
    xanthan powder
  • 1.1 oz
    sugar

Preparation

  1. Mix the purée with the xanthan already combined with the sugar.

Hazelnut praline espuma

Ingredients

  • 6.9 oz
    Whole milk
  • 4.6 oz
    Cream 35%
  • 0.2 oz
    sugar
  • 0.1 oz
    Pectin X 58

Preparation

  1. Warm up the milk and cream. 
  2. At 50°C add the sugar-pectin.
  3. Boil for 2 minutes. 

Ingredients

Preparation

  1. Pour on top of the Pra-Glass and PNP and emulsify.
  2. Let set in the fridge.
  3. Pour the cream into a syphon, add 2 cartridges and shake well

LIme and vanilla pain de Gênes

Ingredients

  • 11.3 oz
    Almond Paste
  • 11.1 oz
    Whole egg
  • 15.4 gr
    vanilla powder
  • 1 each
    fresh lime zest
  • 3.4 oz
    Butter, melted
  • 2.1 oz
    flour T45
  • 0.1 oz
    Baking powder

Preparation

  1. Whip the almond paste. 
  2. Slowly add the eggs, then the vanilla and the lime.
  3. Warm up to 45°C. 
  4. Melt the butter and sieve the powders. 
  5. Combine all together and bake at 170°C

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