Pineapple - ginger
tartare
ingredients :
- 500 g Sicoly® pineapple dices 10 x 10
- 80 g Sugar
- 80 g Water
- 40 g Sicoly® lemon juice 100 %
- 6 g Fresh grated ginger
- 9 g NH pectin
- 10 g Sugar
process :
Cook the SICOLY® pineapple dice, sugar, water, SICOLY® lime juice and the ginger for 15 minutes. Add the mixed pectin and sugar and cook for 2 minutes. Pour into verrines and place in the refrigerator.
Lime - pineapple
jelly
ingredients :
- 400 g Water
- 200 g Sicoly® unsweetened pineapple purée
- 60 g Invert sugar
- 50 g Sicoly® lemon juice 100 %
- 6 g NH pectin
- 40 g Sugar
- PM Sicoly® raspberry coulis
process :
Bring the SICOLY® unsweetened pineapple purée, the invert sugar and the SICOLY® lime juice to the boil. Add the pectin and sugar mixture and boil for 2 minutes. Pour the mixture into verrines previously lined with a little SICOLY® raspberry coulis to add colour.
Cherry blossom
creamy balls
ingredients :
- 1 g Cherry blossom flavouring
- 40 g Sugar
- 1/2 Vanilla pod
- 100 g Mascarpone
- 125 g Cream
process :
Bring to the boil and infuse the cream, sugar and vanilla. Add the mascarpone and the avouring. When cool, whip in a mixer. Shape into spheres, freeze and spray when frozen.
Lime
Meringue (50 - 60 pièces)
ingredients :
- 200 g Egg whites
- 180 g Sugar
- 120 g Icing sugar
- 50 g Almond powder
- 2 Sicoly® lime zest vermicelli
process :
Whip the egg whites with the sugar. Fold in the mixed icing sugar, almond powder and SICOLY® lime zest. Spread over chablon stencils of the same size as the verrine. Bake at 80°C for 2 hours. Finish off the verrine by adding the sphere and the meringue.