Thanks to the discovery of America, nowadays we can enjoy many delicious ingredients and the pineapple is one of them. It comes from South America, specifically Paraguay, Brazil and Argentina.
When cooking this recipe, the vacuum packaging at a low temperature means the flavours of the fruit are kept much purer; they are barely altered.
- 1 pineapple
- 400+100ml coconut milk
- 100g pasteurised egg yolk
- 70+20g sugar
- 50+20g pineapple juice
- 100g syrup with equal quantities of sugar and water
- 20+15g white rum
- 1 piece of star anise
- 55g cornflour
Cut the pineapple into slices 1.5 mm thick using the slicer and cut these slices into 10 x 10cm squares. Place the pineapple square into the syrup in a vacuum bag at 100% and cook at 70 degrees for 1 hour.
For the confectioner’s custard:
Beat the egg yolks with 70g of sugar and the cornflour. Add the previous mixture and bring to the boil until it thickens. Set aside and cool. Once cool, whip the mixture and place in a pastry bag.
For the sauce:
Blend the 100g coconut milk, 20g pineapple juice, 15g white rum, 20g sugar and the thickener to give it texture.