Gastronomixs

Pineapple pearls

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Pineapple pearls

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Ingredients

200

g

pineapple purée

50

g

yoghurt

50

g

cream

Preparation method

  • Mix all the ingredients together and put them in a squeeze bottle.
  • Drip the liquid into liquid nitrogen to create pearls.
  • Place the pearls in the freezer to reach a suitable temperature for eating. The pearls are too cold to eat straight from the liquid nitrogen.

Serving suggestions

  • As a component in a dessert with banana, caramel, and vanilla ice cream.
  • As a tangy element in a starter with avocado and smoked chicken.

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