Coconut and roasted pineapple biscuit, passion fruit emulsion, lime flavor
- 1 ananas
- 150g de blancs d'oeuf
- 135g de sucre glace
- 130g de sucre en poudre
- 70g de noix de coco rapée
- 65g de poudre d'amande Daco Bello
- 30cl de crème liquide entière
- 1 citron vert
- 20g de miel
- 10cl de purée de fruit de la passion
- 10cl d'huile d'olive
- 1 gousse de vanille
For the cookies:
Preheat the oven to 170°C (th. 5/6).
Mix the sifted icing sugar with the almond powder and grated coconut.
Whip the egg whites until stiff with an electric mixer with 50g of caster sugar and add the powders. Mix gently with a flexible spatula.
Pour and spread the dough into cookie cutters.
Place in the oven and cook for approximately 12 minutes.
For the pineapple:
Peel the pineapple using a serrated knife, remove the core, then cut the flesh into small cubes. Pour the sugar into a pan and let it caramelize.
When the caramel has a nice even red color, add the diced pineapple and cook over high heat for 3 minutes.
Remove and let cool.
For the emulsion:
Mix the fruit puree with the cream.
Then place the mixture in a siphon, add the gas and reserve in the refrigerator.
For the sauce:
Zest and squeeze the lime.
In a bowl, combine the juice, zest, honey, vanilla seeds and olive oil.
On a flat plate, arrange the coconut biscuit circle and top it with diced pineapple.
Pour the passion fruit emulsion over the pineapple and finish with a bead of lime sauce.
