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