Ananas / anise
compote
ingredients :
- 500 g Sicoly® pineapple dices 10 x 10
- 100 g Brown sugar
- 3 g Star anise powder
process :
Cook the ingredients over a low heat until reduced and thickened (allow all the juice to evaporate).
Coconut
mousse
ingredients :
- 500 g Sicoly® sweetened coconut purée with grated coconut
- 80 g Sugar
- 200 g Fresh cream 30%
- 4 Gelatine leaf
- Desiccated coconut
process :
Heat a small quantity of the SICOLY® unsieved coconut puree then add the gelatine leaves that have been previously soaked in cold water and drained. Whisk the cream then gradually add the sugar. Stop when the cream has started to thicken. Add the first cream preparation and mix with a spatula. Pour the mousse in a half-sphere mold (4 cm diameter). Keep a part of the mousse to make the coconut cream (see below). When the half-spheres are gelled, make spheres. Roll into grated coconut.
Anise
speculoos
ingredients :
- 200 g Sugar
- 80 g Butter
- 40 g Water
- 315 g Flour
- 4 g Baking powder
- 3 g Star anise powder
process :
Mix together the sugar, butter and water. Bring to boil. Remove from heat and add the remaining ingredients that have been previously mixed together. Knead then roll out the pastry to a 0.3cm thick rectangle. Leave to cool until quite firm. Cut out strips 10x0.5cm. Bake in the oven at 170°C for 10 minutes. The speculoos must be quite crisp once cool. Leave to cool and store in an airtight container.
Pineapple and rum
jelly
ingredients :
- 350 g Sicoly® sweetened pineapple purée
- 100 g Syrup (50% water - 50% sugar)
- 500 g Dark rum 54°
- 3 g Agar agar
process :
Mix the SICOLY® pineapple puree together with the syrup and the agar agar. Bring to boil. Remove from heat then pour in the rum. Pour into a 2 cm deep mold. Leave to set then cut into 1x1cm cm cubes.
Coconut
cream
Use the remaining coconut mousse. Whisk until creamy.
Coconut
caviar
ingredients :
- 350 g Sicoly® unsweetened coconut purée (milk)
- 150 g Fresh cream 30%
- 50 g Sugar
- 4 g Agar agar
- 1 L Sunflower oil
process :
Chill the sunflower oil in the refrigerator to 4°C. Combine the other ingredients and bring to boil while stirring. Place the mix in a caviar box or syringe and allow drops to fall into the sunflower oil. Leave the drops in the oil for 5 minutes. Drain and rinse in clear water.
Decoration
and finishing
In the bottom of a bowl, place a little coconut cream and top with the pineapple and anise compote. Place a sphere of coconut mousse on top of the compote. Sprinkle a few caviar beads and pineapple jelly cubes around the sphere. Decorate with two anise speculoos.