Pineapple cooked at low temperature, infused and aromatised
- 60 g / 2 oz of pineapple, cleaned and chopped into pieces
- 10 g / 1/3 oz butter
- 20 g / 2/3 oz rum
- 10 g / 1/3 oz brown sugar
- 1 vanilla pod
Place the chopped pineapple in a small vacuum bag with the rum, butter, sugar and vanilla and leave to cook for 40 minutes at 70oC / 158ºF.
When it is ready, remove from the SmartVide stirrer circulator, and leave to chill in the blast chiller.
Once chilled, store until ready to serve.
Pineapple meringue
- 11 g / 1/3 oz de albumin
- 40 g / 1 1/3 oz pineapple powder
- 250 g / 1/2 lb sieved icing sugar
- 120 g / 1/4 lb 100% pineapple juice
In the bowl of the BE-5 planetary mixer, place the pineapple juice, albumin and pineapple powder, along with half of the icing sugar, and start to whisk. When it is half whipped, add the rest of the icing sugar and finish whipping until the volume doubles.
Store in the refrigerator in the piping bag with its corresponding nozzle.
Coconut cream
- 200 g / 7 oz coconut purée
- 40 g / 1 1/3 oz Malibu rum
- 25 g sugar
Mix all the ingredients together, thicken with corn starch, strain and store in the refrigerator in a squeeze bottle.
Caramelised pineapple sauce
- 250 g / 1/2 lb pineapple juice
- 20 g / 2/3 oz rum
- 50 g / 1 2/3 oz. sugar
Put half of the pineapple juice in a pan to boil, and use another pan to make a golden caramel with the sugar. When the caramel is ready, deglaze with the hot pineapple juice and dissolve well. Add the remaining pineapple juice and the rum to this mixture, thicken with corn starch, strain and store in the refrigerator in a squeeze bottle.
Mexican slush
- 150 g / 1/3 lb rum
- 850 g / 0.9 qt water
- 1 l / 1 qt. syrup with equal weights of sugar and water
Mix everything together in a gastronorm tray and freeze to later grate the ice.
Pineapple juice
- 1 l / 1 qt pineapple juice
- 250 g / 1/2 lb syrup with equal weights of sugar and water
- 250 g / 1/2 lb finely chopped pineapple
- Corn starch
Blend all the ingredients in a glass with a TB-2000 blender, strain, and thicken slightly with corn starch to achieve the desired texture. Strain again and store in the refrigerator in a squeeze bottle.
To the pass
- Pineapple meringue
- Coconut cream
- Caramelised pineapple sauce
- Pineapple at 70o / 158ºF
- Mexican slush
- Pineapple juice
- Small chocolate mint leaves
Lightly brown the pineapple that we cooked at 70oC / 158ºF on a griddle, and set aside for serving.
Place the meringue, the coconut sauce, the pineapple sauce and the pineapple browned on the griddle on the dish. Toast the meringue with a blowtorch. Put the Mexican slush in the centre of the dish, removed with a Mexican grater, and garnish with chocolate mint leaves. And at the table, in front of the diner, pour over a splash of pineapple juice so that the slush absorbs the flavour.
