Pineapple
Pastry recipe3 portions
Dessert for the showcase
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Lemon-Basil filling
Ingredients
- Cream 33% - 22 g
- Basil purée - 19 g
- Invert sugar - 4 g
- Glucose - 4 g
- White chocolate - 83 g
- Cocoa butter - 6 g
- Lemon (zest) - 1 g
- Water - 185 g
- Sugar - 2 g
- Basil - 2 g
Ganache
Put the basil juice into stewpot, add cream, invert sugar and glucose.
Boil it and put into melted white chocolate with cocoa butter.
Blend, add Lemon purée and lemon zest.
Then put into fridge.
Basil puree
Boil water with sugar, put fresh basil leaves in boiling water and mix it.
Immediately fold in a colander.
Weigh 185 g of water, blend leaves and water until smooth purée.
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Pistachio biscuit
Ingredients
- Granulated sugar - 20 g
- Egg - 1
- Pistachio flour - 20 g
- Flour - 3 g
- Cornstarch - 3 g
- © Cointreau - 1 g
- Butter - 12 g
In the bowl of a mixer, add powdered sugar, pistachio flour, wheat flour, cornstarch, egg and beat it up during 10 min.
Then, add melted butter, liqueur, mix and place on a baking sheet.
Bake for 13 min. at 170°C.
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Pineapple mousse
Ingredients
- Frozen fruit purée 100% : Pineapple - 128 g
- Sugar - 50 g
- Cream 33% - 27 g
- Gelatine (sheet) - 7
- Whipped cream 35% - 126 g
Melt Pineapple purée with sugar on a bain-marie to room temperature and remove from the bain-marie.
Add the cream, melted gelatin, mix well, combine with whipped cream, and mix again.
In this step
Frozen fruit purées -
Assembly
Half-fill a silicon mold with the pineapple mousse.
Then, using a pastry bag, pipethe basil filling and cover it with the rest of the pineapple mousse.
Put the mold into the freezer.
Put on the plate pistachio biscuit, put the chilled mousse on the pistachio biscuit and cover it with white chocolate velvet spray.
You may decorate it as you wish.
