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By Johanna le Pape
Ingredients
250g
Spiced Syrup
- Water 1L
- Sugar 250g
- Cinnamon stick 1
- Star anise 1
- Cardamom seed 1
- Vanilla bean 1
Poached Pineapple
- Water 250g
- Sugar 150g
- Pineapples 400g
- Vanilla bean 1
- Zest of ½ orange SQ
Manzana Chantilly Cream
- Candia Professional Whipping Cream 250g
- Sugar 15g
- Manzana 25g
Seasonal Fruits
- Strawberries SQ
- Raspberries SQ
- Woodland strawberries SQ
- Granny Smith apples SQ
- Lime SQ
Step1
SPICED SYRUP
- In a saucepan, bring to boil the water, sugar, cinnamon stick, star anise, cardamom seed, and scraped vanilla bean.
- Leave to infuse.
Step2
POACHED PINEAPPLE
- In a saucepan, make a syrup. Bring to boil the water, sugar, scraped vanilla bean, and zest of orange. Cover.
- Peal pineapple and cut in 0.5 centimeter thick strips.
- Place pineapples strips in the syrup at 70°C for 30 minutes.
Step3
CHANTILLY CREAM MANZANA
- In the bowl of an electric mixer, put the Candia Professional Whipping Cream and the sugar.
- Slowly whip the cream until Chantilly consistency is reached, then add the Manzana.
Step4
SEASONAL FRUITS
- Wash and hull the red fruits. Wash, peel, and deseed the apples.Cut fruits and keep in the refrigerator.
Step5
SERVING AND PRESENTATION
- Place seasonal fruits at the bottom of a glass.
- Pour spiced syrup to cover. Place a piece of poached pineapple in the middle.
- Pipe Manzana Chantilly Cream on top.
- Add woodland strawberries, little sticks of golden apples, and dried raspberry powder to decorate.