Whipped Pineapple and White Chocolate Ganache
Heat the cream together with the pineapple pulp to dissolve the sugars—invert sugar and glucose.
Add the pre-soaked gelatin so that it dissolves.
Blanch the white chocolate in this hot mixture and emulsify.
Add the second batch of cream, which should be completely cold, and emulsify again.
Let it sit at refrigerator temperature for a few hours.
Whip the ganache and use as needed.
Pineapple Toffee and Palo Cortado
Caramelize the sugar in a dry pan.
Separately, heat the fruit pulp in the microwave along with the cream.
Add it to the caramel in small batches so that it melts thoroughly. Add the baking soda to prevent recrystallization, and finally, the Palo Cortado.
Heat the mixture to 105 °C, remove from the heat, and let it cool.
Caramelized Pineapple with Panela
Sauté the pineapple cubes in butter and sugar until they are golden brown and caramelized.
Book.
Pineapple Sorbet
Mix the sucrose with the stabilizer and set aside.
In a saucepan, combine 40% of the pineapple pulp with the powdered glucose, maltodextrin, and dextrose. Heat to 40 °C and remove from the heat.
Gradually sprinkle in the sucrose and stabilizer and dissolve.
Heat to 75 °C, stirring constantly, and remove from the heat.
Add the rest of the pineapple pulp while it’s still cold and blend it with a blender.
Let it set in the refrigerator for at least 6 hours.
Knead the dough once the resting time has elapsed.
