Recipes
Heat the egg whites combined with the sugar (A) to 50°C (122°F), then whisk gently in a mixer for 10 mn.
Add the vinegar and then the cornflour that has been diluted with the sugar (B). Using a n°14 nozzle, pipe the meringue onto upside down 2.5 cm half-sphere moulds. Sprinkle with grated coconut that has been combined with sparkly silver powder. Bake in a fan-assisted oven at 110°C (230°F) for 1h30, releasing valve open. Cool slightly before removing from the moulds.
Bring the water, sugar, grated ginger and lime zest to the boil. Add the pineapple cubes and cook for 2 to 3 mn. Add the Grand Marnier®. Leave to rest then drain.
Heat the glaze with the lemon zest. Add the poached pineapple cubes. Transfer to 2.5 cm diameter half-sphere moulds (12 g per 2.5 cm half-sphere).
Combine the ingredients and whip using a mixer.
Dip the meringue base in white chocolate to make it more stable. Garnish the meringues with a layer of Sublime with coconut and insert two pineapple half-spheres. Using a F8 star shaped nozzle, pipe the Sublime cream with coconut onto the meringues (25 g per meringue).
Position a piece of pineapple on the cream. Make fresh coconut triangles using a mandoline or vegetable peeler and add to the Sublime cream with coconut.
