Dulcey Whipped Ganache
Bloom 2 teaspoons powdered gelatin in cold water for 5 minutes. In a pot over low heat, melt 1 cup Dulcey 32% chocolate and ½ cup heavy cream. Take mixture off the heat and add gelatin. Place in refrigerator to cool. Whip ½ cup cream and ½ cup mascarpone to a soft, thick consistency. Fold the chocolate mixture into the cream and mascarpone mixture until fully incorporated.
Pineapple Curd
Place 1 cup pineapple juice in a pan over medium heat and bring to a boil. Let the juice simmer for about 20 minutes, until reduced by half and set aside. In a separate bowl, add 2 Tbsp. condensed milk, ½ tsp. powdered gelatin and 2 egg yolks and whisk until combined. Add warm pineapple juice to this mixture and whisk until smooth. Transfer back to a pan on medium heat and stir constantly until mixture is thick and smooth. Remove from heat and let cool.
Pineapple Salsa & Assembly
Brunoise ½ cup of fresh pineapple, grate ½ lime zest, squeeze 1 Tbsp. fresh lime juice, chiffonade 1 Tbsp. of fresh mint, and 1 tsp. of honey in a bowl and mix. To assemble, fill a sablé Breton tart shell with Dulcey whipped ganache. Place dollops or dots of pineapple curd randomly on ganache. Sprinkle 1 Tbsp. on top the pineapple tart. Brush tart shell with a thin layer of honey and roll in toasted coconut for decoration. Serve.
DID YOU KNOW?
Due to their rarity during the 18th and 19th century, displays of pineapples were a status symbol, and later became an icon for hospitality that remain to this day.
How To Choose A Pineapple
01
of 3
Colour
Look for a yellow-orange colour on the outside. Some pineapples can be green on the outside, but are fully ripe. Leaves (the crown) will be slightly wilted when fully ripe.
02
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Ripeness
Squeeze the pineapple as an indication of its ripeness, ripe pineapples should be firm but not hard and give slightly. Remember too that ripe pineapples smell sweet.
03
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Time
If in doubt, keep on a countertop for a few days, and then cut.
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