Ingredients
Pineapple tacos
baby pineapples
icing sugar (without additives)
cocoa butter granules
(for spraying the inside)
Coconut-mascarpone cream
vanilla pod
heavy cream (UHT)
sugar
coconut purée, frozen
water
gelatine powder
mascarpone
For decoration
Atsina® cress
coconut slices
grated coconut, slightly roasted
Production
Preparing pineapple tacos
Wash the baby pineapples, leave the skin on, and cut them into approximately 2 mm thick slices using a slicer. Dust a Silpain mat with icing sugar and place the pineapple slices on it, lightly dusting the tops as well. Lay a metal rod over the slices, cover with Silpain strips, and place another metal rod on top for stabilization, securing it on the sides.
Dry the prepared pineapple pieces in a deck oven at 65°C for 24 hours.
Spraying the tacos
Carefully loosen the dried pineapple slices with a spatula. Allow them to cool completely on the metal rods. Spray the inside of the tacos with cocoa butter to prevent premature softening.
Coconut-mascarpone cream
Soak the gelatin powder in water. Split the vanilla pod lengthwise and scrape out the seeds. Bring the heavy cream, sugar, coconut purée, vanilla seeds and pod to a boil. Remove the vanilla pod and add the hot mixture to the soaked gelatin.
Mix thoroughly, return the vanilla pod, and cover overnight at 5°C.
The next day, remove the vanilla pod and whisk the cream with a fine whisk. Gently fold in the mascarpone at the end.
Finishing
Fill a piping bag fitted with a round tip with the coconut-mascarpone cream. Pipe about 15 g of cream into each pineapple taco.
Insert two coconut slices diagonally into each taco. Use tweezers to place three Atsina® cress leaves. Finally, sprinkle with lightly roasted grated coconut.
Evaluation