Preparing Pineapple Inulin
Blend the FROTZ Pineapple Pulp and FROTZ Lemon Pulp together with the inulin.
Place the mixture in a vacuum machine to remove the air, then transfer it to the desired mold.
Freeze to make it easier to remove from the pan.
Prepare the Pineapple Reduction
Reduce the FROTZ pineapple pulp to about half its volume to concentrate its flavor.
Strain the mixture and set it aside.
How to Make Anise-Flavored Pineapple Cream
Place the milk, cream, star anise, and fresh basil in a saucepan. Bring to a boil, let steep for 6 minutes, and strain.
Mix the infusion with the dextrose, bring it back to a boil, and pour it over the egg yolks while stirring constantly. Heat the mixture to 82 °C.
Add the pre-soaked gelatin and dissolve it.
Pour over the partially melted white chocolate and emulsify. Stir in the salt, pineapple reduction, citric acid, and food coloring.
Emulsify again, pour into a shallow container, and refrigerate until it sets.
Prepare the Pineapple and Rum Gel
Blend the aged rum with FROTZ Pineapple Pulp and Gelcrem.
Let it sit for 30 minutes, then blend again until the texture is smooth.
How to Make the Mint Cake
Blanch the mint in boiling water for about 5 seconds. Quickly cool it in ice water and dry it thoroughly.
Blend with the remaining ingredients and strain.
Pour the mixture into a siphon and add two gas charges.
Fill microwave-safe cups to about one-third of their capacity and cook for 1 minute on high. Turn the cups upside down after cooking.
Prepare the Pineapple and Rum Sorbet
Mix the sucrose with the stabilizer and set aside.
Heat approximately 40% of the FROTZ pineapple pulp together with the powdered glucose, maltodextrin, inulin, and dextrose until the mixture reaches 40 °C.
Gradually add the mixture of sucrose and stabilizer in a thin stream. Heat to 75 °C, stirring constantly, and remove from the heat.
Add the rest of the well-chilled pulp along with the rum and blend with a blender.
Let it set in the refrigerator for at least 6 hours, then whip it.
How to Make the Pineapple Crunch
Blend the FROTZ pineapple pulp with the sucrose and Gelcrem until the mixture is smooth.
Spread in a thin layer and dry until crispy.
