Gastronomixs

Tarte tatin of pineapple with pumpkin, chocolate and espresso

Pineapple is a fruit that has a naturally inherent balance between sweet and tart flavours. This composition is constructed on this balanced foundation. A creamy, sweet yet tangy pumpkin mousse adds an earthy undertone to the composition while the espresso foam and chocolate crumble introduce a bitter touch. The pineapple granita emphasises the acidity of the pineapple. To balance the whole, the sweet, warm flavour of the pineapple tarte tatin creates the perfect match.

Tarte tatin of pineapple with pumpkin, chocolate and espresso

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Ingredients

350

g

sugarsyrup (1:1)

15

g

gelatine, soaked in cold water

1

 

vanilla pod

2

 

star anise

1

l

pineapple purée

350

g

water

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150

g

mango purée

45

g

icing sugar

25

g

isomalt

5

g

glucose

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1

kg

butternut squash

3

leaves

gelatine

2

 

limes (juice)

1/8

tsp

ground ginger

1.5

tsp

salt

200

g

whipping cream

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200

g

flour

200

g

white caster sugar

200

g

ground almonds

80

g

cocoa powder

200

g

chilled butter, cut into cubes

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2

dl

espresso, hot

1.5

 

vanilla bean

15

g

sugar

1

g

lecithin

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500

g

sugar

2

 

star anise

1

 

vanilla pod

1

 

pineapple, peeled

As needed

 

puff pastry

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As needed

 

marigold leaves

Preparation method: pineapple granite

  • Bring the sugarsyrup to a boil, take off the stove and stir in the soaked gelatine to dissolve.
  • Cut the vanilla pod lengthways to expose the seed, and add it together with the star anise to infuse for half an hour.
  • Mix the flavored sugar syrup with the pineapple purée and water.
  • Strain the mixture and place in the freezer.
  • Stir regularly with a fork. 

Preparation method: mango sugar glass

  • Combine the mango purée with all other ingredients in the thermo blender.
  • Heat to a temperature of 80°C and blend on medium speed. If you do not have a thermo blender, you can blend the ingredients with a hand-held blender in a measuring cup set in a bain-marie heated to exactly 80°C.
  • Push the mixture through a fine strainer and let cool.
  • Take a template of your choice (for example, a leaf shape).
  • Put the template on a silicone sheet and spread the mixture over it.
  • Remove the template and dry in a 125°C oven for 35 minutes.
  • Store in an air-tight container with silicone granules.

Preparation method: butternut squash mousse with ginger and lime

  • Peel the butternut squash with a vegetable peeler and chop into pieces. Remove the seeds and put the pieces of butternut squash through a juicer. You will have approx. 500 ml of juice.
  • Soak the gelatine leaves in ice-cold water for 10 minutes.
  • In the meantime, reduce the juice of the butternut squash on low heat until you are left with 300 ml.
  • Squeeze the liquid from the gelatine leaves and whisk into the hot reduced butternut squash juice.
  • Remove from the heat and season to taste with lime juice, ground ginger, and salt.
  • Push through a sieve.
  • Add the whipping cream and mix thoroughly.
  • Pour the mixture into a siphon, aerate with one charger, and store until use in the refrigerator.  

Preparation method: chocolate crumble

  • Mix all the ingredients except for the butter in a planet mixer.
  • Add cold cubes of butter.
  • Crumble the mixture between your hands onto a baking tray.
  • Bake at 120°C for approx. 30 minutes.

Preparation method: espresso and vanilla foam

  • Mix the hot espresso with the sugar and the marrow of the vanilla bean.
  • Let stand for 20 minutes to let the liquid cool and the flavours mingle.
  • Add the lecithin and mix well with a hand-held blender.
  • Foam with a hand-held blender or milk foamer.

Preparation method: pineapple tarte tatin

  • Caramelise the sugar and add the star anise and vanilla.
  • Take the star anise and vanilla pod out of the caramel, then pour into a greased muffin tin.
  • Cut the pineapple into slices and cut with a cookie cutter that's the same size as the muffin tin.
  • Place the pineapple slices on the caramel into the caramel.
  • Prick the puff pastry with a fork or roller.
  • Cut out the pastry so that it is 2 cookie cutter sizes larger than the cookie cutter used for the pineapple and lay on top of the pineapple and tuck in well on the sides.
  • Bake at 160 °C for 20-25 minutes.  

Finishing and presentation

  • Place the chocolate crumble slightly off-centre at the bottom-left of the plate.
  • Plate the pineapple tarte tatin to the right above the crumble.
  • Complete the square by placing the pineapple granita at the top-right.
  • Pipe the pumpkin mousse in the centre of the plate and add the espresso and vanilla foam to the right.
  • Break the mango confectionery into small pieces and insert into the pumpkin mousse.
  • Garnish with marigold leaves.

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