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pineapple salad with lime, pepper ice cream, chocolate crumble, coconut foam |

Ice cream, Cream, Biscuit Dough, Fruits

An effective, fresh dessert that can also be used throughout the seasons.

Without moderation...

Note

Be careful with the use of the siphon, out of the reach of children.

Ingredients

Recipe for 4 servings

Pineapple salad

0.50 Unit(s)

Pineapple

1 Unit(s)

Vanilla bean

1 Unit(s)

Lime

1 Tsp

Sugar

0.50 Tsp

Olive oil

Cocoa crumble

65 Gr

Almond powder

65 Gr

Hazelnut powder

100 Gr

Sugar

35 Ml

Water

15 Gr

Cocoa powder

Sides

4 Scoop(s)

Vanilla ice cream

4 Turn(s)

Freshly ground black pepper

1 Tbsp

Cocoa powder

Coconut foam

160 Gr

Coconut purée

40 Gr

35% whipping cream

10 Gr

Malibu

1 Unit(s)

Gas cartridge

Preparation time: 45 min

Preheat your Oven at 375 °F

Pineapple salad

Peel the lime and squeeze out the juice.

Peel the pineapple and dice in little cubes (brunoise)

Slice the vanilla bean and remove the seeds. Keep the seeds aside in a little bowl. Add the lime juice, sugar and olive oil. Mix well.

Add the pineapple cubes and lime zests. Mix.
Cocoa crumble

In a pot, pour water then sugar (avoid the sides). Bring to a boil on high heat for 3 minutes. Remove from heat, add almonds, hazelnuts and cocoa powders. Mix well with a wooden spoon. Break the larger pieces and spread on a baking tray and let cool down aside.
Coconut foam

Mix all the ingredients together, filter threw a fine mesh sieve, pour in a whipping siphon and add a little gas cartridge

Lay down thesiphon bottle in the fridge.
Plating

In a bowl, put some pineapple salad, add a scoop of vanilla ice cream. Season with fresh ground pepper. Add chocolate crumble and coconut foam.