For 10 servings
100 ml sugar syrup
200 g sugar
200 ml brown rum
200 ml water
1 cinnamon stick
10 cardamom pods
200 ml marinade from the pineapple trimmings (see recipe)
350 ml Debic Cream Plus Mascarpone
100 ml caramel marinade from the pineapple (see recipe)
1 box Atsina cress
5 g smoked Maldon salt
Peel the pineapples and remove the core.
Keep this aside.
Cut 10 equal cubes from a whole pineapple and cut half a pineapple in brunoise.
Finely chop the trimmings together with the core and bring to a boil in the sugar syrup.
Puree finely in the blender and cool.
Set aside to use this to marinate the coconut.
Grind the spices and heat up to 70 °C in a dry pan.
Caramelize the sugar and deglaze with the rum and the water.
Add the spices and the lemongrass.
Let reduce to a caramel and pass through a fine sieve.
Add the caramel to the cut pineapple and vacuum seal.
Marinate in the refrigerator for 6 hours.
Remove the hard shell and slice the coconut into fine strips using a mandolin.
Leave to infuse in the pineapple marinade.
Whip the Debic Cream Plus Mascarpone lightly in the mixer and add the caramel marinade.
Transfer to a suitable container.
Store in the refrigerator.
Cut the cube into thin slices and arrange on the plates.
Reduce the remaining marinade to caramel.
Arrange the brunoise of pineapple on top.
Scoop a nice quenelle of the mascarpone cream on top of the brunoise.
Drizzle a bit of the caramel around the pineapple.
Finish with the marinated coconut, the Atsina cress and the smoked salt.