Recipes
Drain the poached pineapple (approximately 1925 g). Save the syrup (approximately 575 g). When cold, add the combined cornstarch and sugar. Bring to a boil. Add colouring if necessary. Add the gelatine mass, lime zest, and poached pineapple cubes. Set aside in the refrigerator.
Cut the pineapple into 1 cm cubes. Bring the water and sugar to a boil. Add the lime zest, ginger grated with a Microplane®, lemongrass, and chopped coriander. Let infuse for 10 minutes, then strain. Bring back to a boil and add the pineapple cubes. Cook over low heat for 5 minutes. Transfer to a container, let cool, and store in the syrup in the refrigerator.
Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in the microwave, then set aside in the refrigerator.
Cook the tapioca pearls in boiling water for approximately 20 minutes, then rinse well in cold water. Combine the remaining ingredients and add the cooked tapioca pearls. Transfer to a container and chill in the refrigerator.
Bring 316g of Finesse cream and vanilla bean to a boil, add the lime zest, and let infuse for 10 minutes. Strain. Add the gelatin mass. Pour over the white chocolate and blend with an immersion blender to emulsify. Add 316g of Finesse cream, Malibu®, rum, and coconut purée while blending. Refrigerate for at least 4 hours (ideally overnight).
Spread the tempered white chocolate onto a guitar sheet. Cover with another guitar sheet, then use a rolling pin to flatten. Let crystallize slightly, then cut out Ø7 cm discs.
Warm the tapioca pearls in coconut milk to 25°C, and stir gently to obtain a homogeneous texture. Pipe 80 g of the tapioca mixture into each 200 ml glass (ref: Bodum ASSAM® 4555-10). Pipe 40 g of pineapple compote on top. Insert a white chocolate disc. Pipe 40 g of pineapple compote around the edge of the disc (using a Ø4.5 cm ring as a guide). Whip the coconut ganache and pipe a dollop of it in the centre of the disc using a plain 24 mm tip (approximately 30 g). Decorate with a few sprigs of coriander.
