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By Johanna le Pape
Ingredients
300g
1325g
Shortcrust
- Candia Professional Extra Taste Butter 200g
- Icing sugar 120g
- Almond powder 72g
- Egg yolk 144g
- Sea salt flower 4g
- Vanilla bean 1
- Corn flour 200g
- Rice flour 200g
Pineapple. coriander. lime confit
- Candia Professional Extra Taste Butter 100g
- Pineapple 1kg
- Pineapple puree 250g
- Coriander 5g
- Lime zest 1
- Sugar 40g
- Pectine Extra Slow set 10g
Coriander. lime ganache
- Candia Professional Whipping Cream 225g
- Coriander 4g
- Lime 1
- Salt 2g
- Gelatine mass 15g
- White chocolate 320g
- Candia Professional Whipping Cream 600g
Vegetal jelly
- Water 500g
- Sugar 50g
- Vegetal jelly 24g
Coriander Chantilly
- Candia Professional Whipping Cream 500g
- Sugar 50g
- Coriander 10g
Yellow chocolate spray
- Cacao butter 250g
- Yellow powder 15g
Step1
Shortcrust
- Mix the Candia Professionnel Extra Taste butter with the icing sugar.
- Add the almond powder then egg yolk, the sea salt flower, the vanilla bean, the cornflour, the rice flour.
Step2
Pineapple. coriander. lime confit
- Wash, peel and cut the pineapples into a brunoise.
- In a pot, realise a “beurre noisette”, add the pineapple brunoise and roasted them for 1min.
- Mix the coriander, the lime zest, the pineapple puree and add to the brunoise.
- Mix the sugar and pectine. Add the fruit and bring to boil. Pour over the mould and freeze.
Step3
Coriander. lime ganache
- Heat Candia Professionnel Whipping Cream, coriander, lime and salt. Bring to boil and let infuse. Sift, heat again and out of the heat add the gelatine.
- Melt and pour into the white chocolate. Add the 600g Candia Professionnel Whipping Cream.
- Mix and sift. Refrigerate 24 hours and whip when you are ready to serve.
Step4
Vegetal jelly
- Make a syrup with the water, sugar and jelly. Bring to boil. Pour over the mould.
Step5
Coriander chantilly
- Let infuse the coriander with the Candia Professionnel Whipping Cream and the sugar for 1 hour. Sift and whip as you need.
Step6
Yellow chocolate spray
- Melt the cacao butter, add the yellow powder and mix together. Sift and keep in a proofer.
Step7
Serving and presentation
- Whip the ganache and pipe half mould. Place the insert of vegetal jelly then the pineapple and coriander and finish with the ganache.
- Freeze, unmold and spray with the yellow chocolate.
- Place on the shortcrust.
- Decorate with the coriander Chantilly and the white chocolate