Ingredients
125 g egg whites
150 g sugar (1)
216 g eggs
30 g sugar (2)
65 g almond flour
85 g coconut powder
48 g soft flour
3 g cornflour
2 g salt
27 g Debic Cake Butter
505 g pineapple purée
197 g pineapple brunoise
134 g passion fruit purée
122 g sugar
39 g cornflour
2 g vanilla
28 g water (1)
85 g Debic Végétop
125 g sugar
125 g glucose
40 g inverted sugar
170 g white chocolate
8 g gelatine powder
35 g water (2)
20 g neutral glaze water-soluble yellow colouring
Preparation
Whip the egg whites with the sugar (1) separately, whip the eggs with the sugar (2).
Gently fold the two mixtures and add the sifted dry the sugar (2).
Finally, add the melted Cake Butter.
Spread 700 g of the mixture in a baking tin and bake at 190°C for 7-9 minutes and chill.
Cut the pineapple into regular cubes, collecting the juice from the cutting process.
Mix the remaining ingredients together while cold, add the pineapple and pour into a silicone mat with a rim 43 x 43 cm.
Steam for 80 minutes at 90°C and chill.
Bring the milk to the boil, add the hydrated gelatine and pour everything over the chocolate.
Mix and leave to cool.
When the mixture reaches 29°C, fold in the semi-whipped Végétop.
Bloom the gelatine powder with the water (2).
Cook the water (1), Végétop, sugar, glucose and inverted sugar to 104°C.
Pour over the white chocolate and mix.
Add the gelatine mass, neutral glaze and yellow colour agent.
Emulsify with a hand blender and leave to crystallize for 12 hours.
Use at 30-32°C.
Assembly
Cut the sponge and pineapple compote and place them on top of each other, dip them in melted chocolate.
Fill half of the mould with the dark chocolate mousse and insert the filling, chill.
Glaze the individual portions.
Finishing touch
Decorate with whipped Végétop and diced fresh pineapple.
