Mezcal entremets

Soak the gelatine sheets in cold water.

Then cut the pineapple into brunoise-style cubes of about 0.5 cm.

Heat a pan, add the sugar and heat until a caramel forms.

Once the caramel has a smooth texture, stir in the pineapple cubes and the Mezcal.

Simmer gently for 2 minutes to evaporate the alcohol, then add the gelatine and Crème Butter.

Once this has melted, pour the mixture into a silicone half-sphere.

Be sure to distribute the pineapple cubes evenly over the half-spheres.

Put the filled mould in the freezer until needed.

Melt the chocolate and mix with the almond praliné and salt.

Add the almond pieces and feuilletine.

Pour this mixture into a baking ring and press to a thickness of about 1 cm.

Roast the ancho peppers in a pan until they start to smoke slightly.  

Remove the strip of seeds and cut the peppers into small pieces.  

Add to the Stand & Overrun in a pan and bring to a boil.  

Remove the pan from the heat and leave to steep for a few minutes.  

Strain out the peppers and add to the cream mixture.

Strain and pour over the dark chocolate and salt.  

Mix until homogeneous and pour over the almond croustillant.  

Once this has set, cut out circles with a round ring cutter and store in the fridge.  

Hydrate the gelatine sheets in cold water.

Heat the Stand & Overrun, praliné, and salt in a pan. 

As soon as this comes to a boil, remove the pan from the heat and add the hydrated gelatine.

While this mixture is cooling to 35°C, beat the Cream Plus Mascarpone until fluffy.

Fold the cooled almond mixture into the mascarpone and mix the tajín powder into the mousse.