Recipe Pineapple and coriander dacquoise

Name: Pineapple and coriander dacquoise
Ingredients: 300 g egg white; 3 g dried powdered egg white; 0,6 g xanthan gum; 120 g sugar; 200 g almond powder; 270 g icing sugar; 60 g flour; 60 g starch; 90 g ground pistachios; 2 g Tchuli pepper; 20 g sugar; 30 g candied ginger, chopped; 120 g Excellence whipping cream 35% fat; 600 g Pineapple Sticks; 60 g sugar; 60 g water; 4 g fresh coriander; 100 g neutral glaze

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To prepare this dish

Ingredient list: Pistachio dacquoise
300 g egg white
3 g dried powdered egg white
0,6 g xanthan gum
120 g sugar
200 g almond powder
270 g icing sugar
60 g flour
60 g starch
90 g ground pistachios
2 g Tchuli pepper; Mascarpone cream with ginger
20 g sugar
30 g candied ginger, chopped
120 g Excellence whipping cream 35% fat; Poached pineapple
600 g Pineapple Sticks
60 g sugar
60 g water
4 g fresh coriander
100 g neutral glaze

Elle & Vire products used: Excellence whipping cream 35% fat

The recipe,
step by step

1
Pistachio dacquoise

Whisk the egg whites with the dried egg white, add the sugar and continue whisking until stiff and finally, add the xanthan gum. Add the icing sugar, ground almonds, flour, ground pistachios, pepper and starch. Pipe 250 g per mould and bake in the oven at 150 °C for 25 mn.
2
Mascarpone cream with ginger

Whisk all the ingredients together using a mixer until the mixture is creamy and mousse like. Pipe 80 g of cream per dacquoise.
3
Poached pineapple

Slice 3 cm long pineapple sticks. Make a syrup with the sugar and water. Infuse the coriander. Strain through a china cap sieve, bring to the boil and then immerse the pineapple sticks, cook for 3 to 4 mn and leave to cool in the syrup. Drain. Coat the fruit with 100 g of neutral glaze. Position 150 g of pineapple per entremets on top of the cream.
4
Assembly

Pipe the cream into the dacquoises and position the fruit on top. Sprinkle with grated lime zest and tchuli pepper.
5
Decoration

Make white chocolate buttons between two acetate guitar sheets.