Caramelized pineapple, pralines and red fruits
5
Servings
Difficulty:
Discover a delicious and refreshing dessert! Caramelized pineapple for an exotic touch, combined with crunchy pralines and tangy red fruits. An explosion of flavors and textures that melts with pleasure.
Ingredients
INGREDIENTS
- 2 pineapples / 12 kumquats /
- 12 strawberries / 12 raspberries / 1 pomegranate
- 5 tbsp of brown sugar
- 5 tbsp of cane sugar syrup
- 2 tbsp of raspberry vinegar
- 1 tbsp of powdered coconut
- 1 lime zest
- A few mint leaves
Breadcrumbs:
- 100 g of praline
- 50 g of pistachios
Preparation
Crush the pistachios
Mix the crushed pistachios with the praline.
Preheat the plancha to 150°C then oil the plate using a brush.
Dip the sticks in the breadcrumbs and brown them on your plancha. Remove the sticks when they are crispy.
Sprinkle the pineapple slices with a little sugar and grill them on your plancha for about 5 minutes on each side.
Add the kumquats and drizzle with cane sugar syrup. Caramelize and deglaze with raspberry vinegar.
At the end of cooking, add the strawberries, raspberries and pomegranate seeds and sprinkle with powdered coconut.
Serve with a scoop of vanilla or coconut ice cream and decorate with a few mint leaves and lime zest.
Mix the crushed pistachios with the praline.
Preheat the plancha to 150°C then oil the plate using a brush.
Dip the sticks in the breadcrumbs and brown them on your plancha. Remove the sticks when they are crispy.
Sprinkle the pineapple slices with a little sugar and grill them on your plancha for about 5 minutes on each side.
Add the kumquats and drizzle with cane sugar syrup. Caramelize and deglaze with raspberry vinegar.
At the end of cooking, add the strawberries, raspberries and pomegranate seeds and sprinkle with powdered coconut.
Serve with a scoop of vanilla or coconut ice cream and decorate with a few mint leaves and lime zest.