Gastronomixs

Tarte tatin of pineapple with pumpkin, chocolate and espresso

Tarte tatin of pineapple with pumpkin, chocolate and espresso Enlarge

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.

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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