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Piña Colada dessert

Marinated pineapple with almond base and light coconut mousse.

Dairy Fruit Nuts

Piña Colada dessert | Debic

Jetze van der Valk

Jetze van der Valk

SPOT, The Netherlands

Ingredients

Marinated pineapple

1 fresh pineapple, cut into fine brunoise

200 g water

200 g sugar

50 g rum

1 cinnamon stick

2 star anise

1 pc orange peel (zest)

Almond base

Externally produced by a bakery in Heerenveen, the Netherlands.

Almond base

1 l Debic Parfait

60 g Aromapasta Coconut (coconut compound)

Topping

almond florentines

Debic products used

Parfait 1L

Preparation

Marinated pineapple

Cut the pineapple into wedges.

Bring the water, sugar, rum, cinnamon stick, star anise and orange peel to the boil.

Allow the mixture to cool completely.

Vacuum-pack together with the pineapple and marinate for 1 day.

Almond base

Place the supplied almond base into the desired tin and set aside.

Coconut mousse

Whisk the Parfait in a stand mixer until light and airy.

Fold in the Aromapasta Coconut.

Whisk until firm peaks form.

Start immediately with the assembly or place in fridge.

Assembly

Scoop a ball of the coconut mousse and place it on the almond base.

Finish with three slices of the marinated pineapple on top and add crushed almond florentines for some crunch.

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