Vanilla panna cotta, caramelized pineapple, pecan and rosemary crumble with a lemon purée and foam

Preparation time: 80 min

• Pecan rosemary crumble

  Pass the flour through a sieve, cut the butter into little cubes and chop the pecans. Place all of the ingredients in a stand mixer and mix on slow until it forms little chunks. Transfer to a pastry sheet. Place in a 180°C / 355°F oven, making sure to mix every 4-5 minutes. It should take about 15-20 minutes in total.

• Lemon purée

  Quarter the lemons. Place them in a sauce pot, add the water and the first third of the sugar and then bring to a boil, then add the second third of sugar. Bring back to a boil and add the last third of the sugar and bring back to a boil. Cover and lower the heat and cook for 20 minutes. Remove the lemons and make sure to keep the lemon syrup you created. Place the lemons in a blender and add some syrup. Blend until you reach a smooth consistency, adding more syrup as needed. Let cool completely before using.

• Lemon foam

  In a sauce pot, bring the water, lemon juice and sugar to a boil.  Remove from the heat.  Add the versawhip as well as the xanthan gum and whisk to fully incorporate.  In a stand mixer or with a whisk, mix energetically until fully cooled.  Remove the foam from the top and set aside in a covered recipient and place in the fridge until ready to serve.

• Vanilla panna cotta
  Place the gelatin in a bowl with cold water, set aside.In a bowl, whip the 35% cream until it forms peaks, set aside.In a sauce pot, heat the milk and sugar until boiling, then remove from heat. Add the rehydrated gelatin, stir to incorporate and then place in fridge to cool down. After 3-5 minutes add the yogourt and and whipped cream and pour into the desired serving dishes. Refrigerate.