Family Best Time >> Food

Mille-feuille pineapple, coconut cream


Ingredients:5 people
  • sugar syrup at 29°b
  • lemon juice
    1
  • icing sugar
    20g
  • pineapple
    1/2 + 1/2
  • kirsch
    5 cl
  • whipping cream
    10 cl
  • grated coconut
    20 g
  • pineapple sorbet
    1/2 l
  • dried pineapple leaves
    16
  • caster sugar


Preparation:


    Mille-feuille pineapple, coconut cream

    Peel and cut the pineapple into 8 mm cubes, bring the syrup to a boil,
    Pour it over the pineapple cubes, add the kirsch and lemon juice, set aside in the fridge.
    In a plate place a few cubes of poached pineapple,
    place a slice of dried pineapple on top and then a spoonful of coconut cream
    (coconut powder bound in whipped cream) in the centre.
    Repeat the operation 4 times, place a slice of pineapple molded as a tuile on top.
    Line with a line of poaching syrup and a few diced pineapple,
    powder with icing sugar.
    Place a quenelle of pineapple ice cream next to it.

    Dried pineapple leaves:
    Pineapple, 29°B sugar syrup, caster sugar.
    Peel the pineapple then cut it into slices 1mm thick using a
    slicing machine, preferably.
    Empty the core with a cookie cutter.
    Arrange the slices in a dish, cover with cold syrup, leave to marinate for around 12 hours,
    drain, place the slices side by side on a non-stick baking sheet,
    sprinkle lightly with caster sugar and dry for around 25 minutes in the
    oven at 130°.
    Remove when the color is amber, peel them off.
    For a finishing decoration, mold a few in a tile tray

    Mille-feuille pineapple, coconut cream