GROUND ALMONDS 125G

Peel the rhubarb and cut the stems into small sticks. Cut the strawberries in 2. In a pan, heat the honey, then add the rhubarb and coconut milk. Leave to cook for 3 to 4 minutes to obtain a compote. Preheat the oven to 200°C (th. 6-7). Make the crumble dough: Mix the butter, almond powder , grated coconut, flour and sugar with your fingertips. Place the dough on baking paper and bake for 15 minutes at 200°C, until browned. Arrange the rhubarb compote in glasses, add fresh strawberries, cover with crumble and serve.

Preheat the oven to 180°C (th. 6). Using a whisk, mix the almond powder , flour, icing sugar and egg whites. Heat the butter over low heat until it turns hazelnut brown, then leave to cool for 10 minutes at room temperature. Filter it, then add it to the dough. Then let it cool, then add the chocolate chips. Pour the mixture into small rectangular molds, then bake for 15 to 20 minutes. Serve these financiers lukewarm or cold!

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.