A creation mixing the acidity of pineapple with the creaminess of Callebaut® Gold chocolate, enhanced by the caramel notes of a crunchy crème brûlée.A creation mixing the acidity of pineapple with the creaminess of Callebaut® Gold chocolate, enhanced by the caramel notes of a crunchy crème brûlée.A creation mixing the acidity of pineapple with the creaminess of Callebaut® Gold chocolate, enhanced by the caramel not...
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 7 Components
Pineapple Marmalade
Ingredients: Pineapple Marmalade
-
200 gPineapple brunoise
-
50 gpineapple puree
-
2 gPectin NH
-
25 gSugar
-
2 glime zest
Preparation: Pineapple Marmalade
- Place the brunoise and the purée into the saucepan.
- Heat to 40°C (104°F).
- Premix the pectin and the sugar together and add into the saucepan once the preparation reaches 40°C (104°F).
- Bring the preparation to the boil.
- Remove from the heat, add the lime zest and stir again.
- Immediately place 50 g (1.8 oz) of marmalade in a serving bowl and place the bowl in the refrigerator. You can keep the marmalade in a refrigerator for up to three days.
Tools
- Cooktop
- Saucepan
- Thermometer
- Bowl(s)
- Scale
- Spoon
- Spatula
- Serving bowls
Golden Crème Brûlée
Ingredients: Golden Crème Brûlée
-
450 gwhole milk
-
15 gsugar
-
6 gPectin X 58
Preparation: Golden Crème Brûlée
- Heat the milk to 40°C (104°F).
- Mix the sugar and the pectin together and add into the saucepan once the preparation reaches 40°C (104°F).
- Stir with a whisk and once smooth, pour over the chocolate.
- Emulsify with an immersion blender.
- Sprinkle some CrispearlsTM onto the pineapple marmalade.
- Make sure the cream is at 33°C (91°F) before using it. Pour 130g (4.6 oz) of the golden crème brulée mixture over.
- Place the bowl back in the refrigerator and store, well wrapped, for up to three days.
Tools
- Cooktop
- Saucepan
- Whisk
- Tall recipient
- Thermometer
- Immersion blender
- Scale
- Spoon
- Bowl (s)
- Spatula
Passion Fruit Meringue
Ingredients: Passion Fruit Meringue
-
70 gFreeze-dried mango passion crispy
-
0.5 ggold powder
-
100 gegg whites
-
100 gpassion fruit puree
-
200 gsugar
Preparation: Passion Fruit Meringue
- Before making the meringue, crush the pieces of freeze-dried mango-passion crispy and mix them with the gold powder.
- Set aside until piping the meringue.
- Then whip the purée, the egg whites and the sugar together on high speed until the preparation holds firm peaks.
- Transfer the meringue into a piping bag with an 8 mm (0.3”) tip and pipe small and medium dots onto a dehydrator sheet.
- Use a 6 mm (0.2”) piping tip to pipe even smaller dots.
- Sprinkle with the golden mango and passion powder that was made earlier.
- Prepare a second tray of the smaller dots.
- Remove the excess powder and dry in the dehydrator at 60°C (140°F) for at least three hours. You could also pipe the meringue onto a silicone mat or parchment paper and place them in a hot box or the oven at 60°C (140°F).
- Once the meringues are completely dry, store them in an airtight container at 18-20°C (64.4-68°F) for up to two days.
Tools
- Piping Bag
- Scissors
- Bowl(s)
- Spoon
- Thermomix® or food processor
- Tabletop mixer, mixing bowl and a whisk
- Spatula
- Dehydrator sheets
- 8 mm (0.3”) piping tip
- 6 mm (0.2”) piping tip
- Food dehydrator or oven
- Trays
Crumble
Ingredients: Crumble
-
110 gButter, Softened
-
5 gsalt
-
50 gDark brown sugar
-
150 gAll purpose flour
-
2 gBaking powder
-
25 gcorn starch
-
1 ggold powder
Preparation: Crumble
- Place the butter, salt, sugar, flour, baking powder and starch in the mixing bowl and mix until obtaining a crumble.
- Pour onto a metal tray lined with a silicone mat and bake at 150°C (302°F) for 20 minutes.
- Let cool down and mix 150 g (5.3 oz) of crumble with the gold powder.
- Store at 18-20°C (64.4-68°F) in an airtight container for up to two days.
Tools
- Metal Tray
- Bowl scraper
- Bowl(s)
- Spoon
- Silicone mat
- Tabletop mixer, mixing bowl and a paddle attachment
- Spatula
Gold Chocolate Discs
Ingredients: Gold Chocolate Discs
-
Cooking Spray
Preparation: Gold Chocolate Discs
- Use a cooking spray to stick a plastic sheet onto the marble, ladle some pre-crystallized gold chocolate on it, cover with a second plastic sheet and roll thin.
- Press 2.5 cm (0.98”) and 3.5 cm (1.4”) ring cutters on the top plastic sheet to cut into discs, then roll around the rolling pin.
- Place in a refrigerator set at 12°C (54°F). Unmold the decoration before the final assembly.
Tools
- Mixing bowl (s)
- Ladle
- Plastic film
- Rolling pin
- Plastic Sheets
- Spatula
- Paper towels
- 2.5 cm(0.98”) and 3.5 cm(1.4”) ring cutters
Pineapple Foam
Ingredients: Pineapple Foam
-
125 gpineapple puree
-
20 gpassion fruit puree
-
100 gsugar
-
14 gAlbumina
Preparation: Pineapple Foam
- Place the pineapple purée, passion fruit purée, sugar and albumina in the mixing bowl and whisk until the preparation holds stiff peaks.
- Transfer into a piping bag with a 1 cm (0.4”) tip.
- Use as needed to decorate the plated dessert. If not used immediately, store at 4°C (39.2°F) for up to 4 hours.
Tools
- Piping Bag
- Scissors
- Bowl(s)
- Tabletop mixer, mixing bowl and a whisk
- Spatula
- 1 cm (0.4”) piping tip
Assembly
Ingredients: Assembly
-
cane sugar
-
Fresh Thyme
-
bag(s)Mona Lisa Salted Caramel Crisp Pearls
Preparation: Assembly
- Sprinkle some sugar over the golden crème brulée and caramelize it using a torch. Repeat two times.
- Place the crumble onto half on the crème brulée, pipe some dots of pineapple foam and add pieces of golden meringue.
- Continue by placing a few gold chocolate discs, cubes of pineapples and pieces of white meringue.
- Add some CrispearlsTM for even more texture.
- To add an extra touch of color and flavor, finish with some fresh thyme.
Tools
- Bowl(s)
- Spoon
- Torch
- Tweezers
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