Gastronomixs

Grilled pineapple with yoghurt and bacon confectionery

In this composition, we combine sweet and savoury flavours. The sweet tanginess of the pineapple is enhanced by the Maillard reaction when grilled and is combined with the saltiness of the crispy-fried bacon. The Ghoa Cress crémeux adds an exciting herbal taste to the composition. The fresh tartness of the yoghurt is what brings all these flavours together.

Serves 10.

Grilled pineapple with yoghurt and bacon confectionery

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Ingredients

 

pineapples

plain vinegar

660 

water 

330 

sugar 

10 

 

peppercorns 

 

star anise 

 

bay leaves 

 

red chilli pepper

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275

g

fondant

200

g

glucose

400

g

smoked bacon

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30

g

sugar

10

g

water

50

g

bitter almonds

30

g

yoghurt powder

1

g

ascorbic acid, powder

2

g

maltodextrin

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2

l

yoghurt

700

g

caster sugar

2

 

lemons, juiced

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100

g

mango coulis

300

g

whipping cream

50

g

egg yolk

5

g

Iota (gelling agent)

5

g

gelatin leaves

1

tray

Ghoa Cress

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1

tray

Ghoa Cress

Preparation method: grilled pineapple

  • Place all the ingredients except the pineapples in a pan and mix well with a whisk.
  • Bring to the boil and then remove the pan from the heat.
  • Allow to cool to room temperature.
  • Clean the pineapples and portion in slices.
  • Place the pineapple slices in the pickling liquid for twelve hours. 
  • Pat the pineapple slices thoroughly dry and grill on a charcoal barbecue.

Preparation method: bacon confectionary

  • Cut the bacon into thin slices approx. 2mm thick.
  • Bake in an oven at 175°C until crispy. Drain the bacon on paper towels.
  • Finely grind the bacon in a food processor.
  • Heat the fondant and glucose together to 160°C.
  • Remove from the heat and quickly stir in the ground bacon.
  • Roll the mixture flat between two silicone sheets until it is about 2cm thick. Break into pieces and store in an airtight container with silicone grains.
  • Now take a piece of the mixture, place between two silicone sheets, and heat in an oven at 160°C until it has softened again.
  • Next, roll out thinly with a rolling pin until you have the required thickness.
  • Cut confectionery into rectangles, and roll around a steel tube to create cylinders.
  • Always store in an airtight container with silicone granules.

Preparation method: couscous of yoghurt and bitter almonds

  • Bring the sugar and the water to the boil and heat to 117°C.
  • Remove from the heat and add the almonds.
  • Stir until the almonds are completely coated with the syrup.
  • Pour onto a silicone baking sheet and set aside to cool completely.
  • Finely grind the sugared almonds with the yoghurt powder and ascorbic acid in a blender.
  • Mix in a bowl with the maltodextrin.
  • Store dry in an airtight container. 

Preparation method: frozen lemon yoghurt

  • Combine all the ingredients in a bowl.
  • Churn in the Frix-Air or Pacojet at -8°C to make an ice cream.  

Preparation method: pipeable mango and Ghoa Cress crémeux

  • Soak the gelatin in cold water.
  • Cut the Ghoa Cress as close to the root as possible.
  • Blend the Ghoa Cress, mango coulis, whipping cream, and egg yolk in a thermoblender for ten minutes at 70°C.
  • Add the gelatin leaves and Iota and blend to a smooth mixture.
  • Pass the mixture through a micro-perforated sieve.
  • Place in the refrigerator to set.
  • Blend the crémeux in a blender and transfer to a piping bag with a nozzle.
  • Store in the refrigerator until use.

Finishing & presentation

  • Place the grilled pineapple in the centre of the plate.
  • Place a large cutter around the pineapple.
  • Spoon the yoghurt couscous against the exterior of the ring.
  • Remove the ring.
  • Place two cylinders of the bacon confectionery on the plate. Place one on top of the pineapple and the other filled with mango crémeux against this.
  • Pipe a little of the crémeux into the yoghurt.
  • Garnish with the Ghoa Cress.
  • Place a quenelle of the sorbet against the pineapple and serve.

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