Recipes
Combine the cooked pineapple preparation and the rum.
You can make home-made pineapple compote by following this recipe: - 700 g pineapple - 200 g sugar - 1 lime - 6 to 10 g pectin NH - 20 g white rum (optional) Cut the pineapple into small dice. Add 180 g sugar, grated lime zest and juice. Leave to cook over a low heat for 20 to 30 mn. Combine the remaining 20 g of sugar with the pectin and pour into the boiling mixture. Cook for a few minutes. Transfer to a container and leave to cool. Add the rum. Depending on the season, the pineapple can be replaced with strawberries, raspberries, peaches, mango, apricot or even pears and apples.
Option 1 (using a siphon): combine all the ingredients. Pour into a siphon which has been fitted with 2 to 3 cartridges.
Option 2 (using an electric mixer): combine all the ingredients using an electric mixer.
The advantages of Sublime Cream with Mascarpone in this recipe: - Hold of the cream: 48h maximum hold at 4°C (39°F). The recipe can be made in advance.
Combine the syrup, rum and coconut.
Spoon the pineapple compote into the bottom of a glass (60 g).
Soak half a ladyfinger biscuit sponge per glass in the syrup/rum/coconut mixture.
Add the whipped cream.
Decorate with grated lime zest and coconut shavings.
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
