Grilled pineapple with espuma of coconut and Greek yoghurt
INGREDIENTS 4 PERS
- 1 fresh pineapple
- 75g icing sugar
- sugar
- water
- star anise
- vanilla
- 500g coconut cream
- 250g Greek yoghurt
- 1 bottle The Mocktail Club N°5 Grapefruit & Vanilla
PREPARATION
For the espuma, mix 250g Greek yoghurt with 500g coconut cream and 75g icing sugar. Use 2 gas cartridges and shake well before use.
Vaccume pineapple whole with 110ml sugar water, star anise, 1 vanilla pod and cook for 1h at 83 degrees. In a bowl, freeze 1 bottle of N°5 Grapefruit & Vanilla and scrape into a granite with a fork. Keep cold in the freezer.
DRESSING
Cut the pineapple into fine slices. Finish with the coconut espuma and granite.