Ingredients Pineapple and Mango
- 1 pineapple, cut lengthwise into 6 wedges
- (only 2 are needed for the recipe)
- 1 ripe mango, cut into large pieces
- 100 g sugar
- 150 ml rum
- 50 ml water
- 1 cinnamon stick
- 1 star anise
Preparation Pineapple and Mango
Caramelise the sugar in a frying pan. Add the liquids and simmer until the caramel has completely dissolved. Add spices. Vacuum-pack pineapple and mango separately each with half of the liquid and cook on Steam 90 °C: pineapple for 40 minutes, mango for 20 minutes.
Ingredients Pineapple Cones
- 40 ml pineapple syrup
- 110 ml water
- 15 g powdered egg whites
- 1 tbsp cornflour
- 2 tbsp icing sugar
Preparation Pineapple Cones
Beat pineapple syrup, water and powdered egg whites until stiff. Gradually add cornflour and icing sugar. Using a piping bag, form little cones and dry in the dehydrator or Combi-Steam on Hot Air 80 °C for about 3 to 4 hours.
Ingredients Pineapple Mousse
- 70 ml pineapple juice
- 3 sheets of gelatine, soaked and dissolved
- in pineapple juice
- 45 g sugar
- 1 egg yolk
- 150 g white chocolate
- 200 ml cream, whipped
Preparation Pineapple Mousse
Beat yolks and sugar together until fluffy and heat with the pineapple gelatine mixture to 82 °C. Melt chocolate and add to egg-yolk mixture. Place in an ice bath, stir and leave to cool. Just before the mixture sets, carefully fold in the whipped cream. Pour into a dish of your choosing and leave to cool. Before serving, trim to desired shape or cut out with cookie cutter.
Ingredients Caramel-Chocolate Sprinkles
- 90 g butter
- 90 g cane sugar
- 90 g ground almonds
- 84 g flour
- 16 g cocoa powder
- 4 g salt
Preparation Caramel-Chocolate Sprinkles
Mix all ingredients and rub into crumbs. Spread on a baking tray and bake on Hot Air 180 °C for 20 minutes.
Serving suggestion
Serve with passion fruit sorbet.
Settings pineapple
With preheat
40 minutes | Steam 90 °C
Settings mango
With preheat
20 minutes | Steam 90 °C
Settings pineapple cones
With preheat
3 to 4 hours | Hot Air 80 °C