The Creations

Plated desserts

Victoria Pineapple

Descriptive diagram

Iced and fresh Victoria pineapple, black sesame

Stéphane Augé

Best Ice Cream Maker France 2007

VICTORIA PINEAPPLE whole fruit SORBET

PONTHIER Victoria pineapple puree
Glucose powder
Dextrose
Stabilising agent for sorbet
Water
Sugar

1000g
30g
50g
3g
110g
145g

Warm the water to 45°C. Shake the dry ingredients well together and add to the water. Stir rapidly. Process. Pasteurize to 85°C, process. Cool quickly to +4°C. Add the PONTHIER Victoria pineapple puree, process. Leave to mature for 24 hours. Blend then churn. Remove from the sorbet maker and mould into silicon spheres. Freeze rapidly to -35°C. Remove from the moulds and store at -20°C in a sealed box.

BLACK SESAME ICE CREAM

Sesame paste
Whole milk
Cream (35% fat)
Invert sugar
Milk powder (0% fat)
Sugar 120g
Dextrose 100g
Stabilising agent for sorbet 8g

140g
1000g
80g
60g
40g
120g
100g
8g

The day before make the ice cream mix: heat the liquid ingredients to 45°C. Add all the dry ingredients shaken well together and process. Then add the sesame paste and process. Pasteurize to 85°C, process. Cool quickly to +4°C. Put to one side and leave to mature for 24 hours at à +4°C. Blend then churn. Remove from the sorbet maker and mould into silicon spheres. Freeze rapidly to -35°C. Remove from the moulds and store at -20°C in a sealed box.

INVERTED FLAKING (PART 1)

Flour
Groat flour

400g
150g

Combine the butter and groat flour to achieve an even dough. Roll out in a rectangle about 1cm thick and place in the refrigerator for about 1 hour.

INVERTED FLAKING (PART 2)

Groat flour
Water
White vinegar
Cold melted butter
Salt

350g
150g
5g
100g
15g

Make a mixture of all the ingredients listed for part 2. Place the mixture on the butter + flour mixture from part 1.Turn once, turn twice, turn once, leaving the pastry to rest at least one hour between each turn. Cover the pastry with film and place in the refrigerator.

INVERTED FLAKING (PART 3)

Flaky pastry
Icing sugar

SQ
SQ

Before using turn the flaky pastry twice one last time part 2). Roll out to 2mm thick and roll the flaky pastry around itself. Cut into slices of 5mm thick and roll out thinly using icing sugar. Cut out rounds 3cm in diameter. Cook between two baking sheets in a fan oven at 200°C until caramelization. Store in a dry place.

CANDIED REDCURRANT

PONTHIER redcurrant puree
Invert sugar
Sugar
Pectin NH
PONTHIER lemon puree

300g
20g
50g
8g
10g

Heat the PONTHIER fruit purees to +45°C with the inverted sugar. Mix the sugar and the pectin NH well and then add to the fruit purees. Bring to the boil.

CANDIED VICTORIA PINEAPPLE

PONTHIER Victoria pineapple puree
Invert sugar
Sugar
Pectin NH
PONTHIER lemon puree

300g
20g
50g
8g
10g

Heat the PONTHIER fruit purees to +45°C with the inverted sugar. Mix the sugar and the pectin NH well and then add to the fruit purees. Bring to the boil.

REDCURRANT COULIS

PONTHIER redcurrant puree
Xanthan gum

250g
1g

Mix together.

Victoria pineapple coulis

PONTHIER Victoria pineapple puree
Xanthan gum

250g
1g

Mix together, refrigerate.

Assembly

Fresh Victoria pineapple 1
Fresh lime 1
Fresh redcurrants SQ
Black sesame seeds SQ
Sesame paste SQ
Peel the pineapple and prepare slices 5mm thick. Make rounds of 3cm using a cutter. Grate the lime zest. Place 3 scoops of Victoria pineapple sorbet on a dessert plate with 2 scoops of black sesame ice cream. Lift with rounds of caramelised flaky pastry. Add rounds of candied Victoria pineapple, rounds of candied redcurrant, a few fresh redcurrants and rounds of fresh Victoria pineapple. Complete with points of Victoria pineapple and redcurrant coulis and sesame paste. Decorate with black sesame seeds and lime zest.