White chocolate and pineapple hot foamPastry recipe
For the white chocolate pineapple hot foam
- Frozen fruit purée 100% : Pineapple - 175 g
- White chocolate - 200g
- Egg white (pasteurized) - 150g
- Citric acid - 3g
Put the pineapple puree in a measuring jug.
Add citric acid.
Heat at 40°C.
Melt the chocolate in the microwave.
Blend puree and chocolate using a hand blender.
Add the egg whites.
Mix using a hand blender.
Fill the siphon.
Insert a gas cartridge.
Place siphon in bain-Marie up to 60°C until use.
Serve onto a hot plate, with caramelized banana, mango and strawberry cut into pieces. Hot coconut crumble with grated lime on top.
In this step