Verrine Pina
Lako
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.
rok trajanja:
1 day
Conservation:
+3 Celsius
Containing: 5 Components

Fresh pineapple vanilla juice

Sastojci: Fresh pineapple vanilla juice

  • 400 g
    Fresh Pineapple

Priprema: Fresh pineapple vanilla juice

  1. Chop the pineapple in cubes. 

Sastojci: Fresh pineapple vanilla juice

  • 1/4 g
    vanilla bean
  • 20-40 g
    Cassonade

Priprema: Fresh pineapple vanilla juice

  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

Sastojci: Light velvet chocolate and coriander mousse

  • 15 g
    coriander seeds
  • 165 g
    Whole milk

Priprema: Light velvet chocolate and coriander mousse

  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.

Sastojci: Light velvet chocolate and coriander mousse

  • 4 g
    Gelatin

Priprema: Light velvet chocolate and coriander mousse

  1. Add and dissolve the gelatin, then strain. 

Sastojci: Light velvet chocolate and coriander mousse

Priprema: Light velvet chocolate and coriander mousse

  1. Pour on top of the melted chocolate and emulsify

Sastojci: Light velvet chocolate and coriander mousse

  • 315 g
    Cream 35%

Priprema: Light velvet chocolate and coriander mousse

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

Fresh pineapple sauce

Sastojci: Fresh pineapple sauce

  • 370 g
    pineapple puree
  • 1 g
    xanthan powder
  • 30 g
    sugar

Priprema: Fresh pineapple sauce

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

Hazelnut praline espuma

Sastojci: Hazelnut praline espuma

  • 195 g
    Whole milk
  • 130 g
    Cream 35%
  • 6 g
    sugar
  • 2 g
    Pectin X 58

Priprema: Hazelnut praline espuma

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

Priprema: Hazelnut praline espuma

  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

Sastojci: LIme and vanilla pain de Gênes

  • 320 g
    Almond Paste
  • 315 g
    Whole egg
  • 1/4 g
    vanilla powder
  • 1 each
    fresh lime zest
  • 97 g
    Butter, melted
  • 60 g
    flour T45
  • 4 g
    Baking powder

Priprema: LIme and vanilla pain de Gênes

  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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