Spice Cookie with Creamy Pineapple Filling and Caramelized White Chocolate

Elaboración

• Making Spiced Cookies

  Cream the softened butter with the various sugars until the mixture is smooth.

  Add the egg yolks and spices. Finally, fold in the sifted flour along with the baking powder.

  Knead until the dough is smooth and uniform.

  Roll out the dough to a thickness of about 5 mm and chill.

  Cut the pieces to the desired size and bake at 160 °C for about 14 minutes.

  Prepare the Pineapple Reduction

  Reduce the FROTZ pineapple pulp to about half its volume to achieve a more concentrated flavor.

  Strain the mixture and set it aside to use later in the cream sauce.

  How to Make Anise Tea

  Place the milk, cream, star anise, and fresh basil in a saucepan.

  Bring to a boil and let steep for 6 minutes.

  Briefly steep the mixture and strain it to obtain a clear, aromatic infusion.

  How to Make Pineapple Cream

  Mix the anise-flavored infusion with the dextrose and bring to a boil.

  Quickly heat the mixture over the egg yolks and bring it to 82 °C, stirring constantly.

  Add the pre-soaked gelatin and dissolve it completely.

  Pour over the partially melted white chocolate and emulsify. Stir in the salt, FROTZ pineapple reduction, citric acid, and food coloring.

  Emulsify again until the texture is smooth and uniform.

  Spread it out in a bowl, cover it with plastic wrap, and set it aside in the refrigerator until it sets.