{"id":22732,"date":"2026-08-25T13:02:29","date_gmt":"2026-08-25T11:02:29","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/pineapple-custard-with-creamy-anise-flavored-sauce-and-spearmint-sponge-cake\/"},"modified":"2026-08-25T13:02:48","modified_gmt":"2026-08-25T11:02:48","slug":"pineapple-custard-with-creamy-anise-flavored-sauce-and-spearmint-sponge-cake","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/pineapple-custard-with-creamy-anise-flavored-sauce-and-spearmint-sponge-cake\/","title":{"rendered":"Pineapple Custard with Creamy Anise-Flavored Sauce and Spearmint Sponge Cake"},"content":{"rendered":"\n

A fresh, tropical concoction that showcases FROTZ pineapple<\/strong> in a variety of textures, combining it with the aromatic character of rum, the freshness of spearmint, and the spicy notes of star anise.<\/p>\n\n

The recipe plays with creamy, airy, crunchy, and icy textures: pineapple inulin, creamy anise, pineapple and rum gel, spearmint sponge cake, sorbet, and a pineapple crisp. A technically sophisticated creation in which a single fruit is transformed to deliver different sensations with every bite. <\/p>\n\n

A concept in which FROTZ pineapple pulp<\/strong> serves as the central theme throughout the entire preparation process, taking the form of a reduction, gel, sorbet, cream, and crunchy elements.<\/p>\n\n

Rum adds depth, while spearmint, anise, and lemon introduce fresh, aromatic notes that balance the tropical profile of the pineapple. The result is a sophisticated dessert full of contrasts, designed for professional restaurant service. <\/p>\n\n

<\/h2>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

A fresh, tropical concoction that showcases FROTZ pineapple in a variety of textures, combining it with the aromatic character of rum, the freshness of spearmint, and the spicy notes of star anise. The recipe plays with creamy, airy, crunchy, and icy textures: pineapple inulin, creamy anise, pineapple and rum gel, spearmint sponge cake, sorbet, and … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22731,"template":"","recipe-category":[],"class_list":["post-22732","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Pineapple Inulin\n140 g of FROTZ strained pineapple pulp\n20 g of FROTZ lemon pulp\n70 g of cold inulin\nPineapple Reduction\n1,000 g of FROTZ pineapple pulp\n\nCreamy Pineapple with Anise and White Chocolate\n50 g whole milk\n125 g heavy cream (35% fat)\n3 g of ground star anise\n10 g of basil leaves\n50 g pasteurized egg yolk\n25 g of dextrose\n1.5 g of fine salt\n6 g of Gold gelatin sheets (200\u2013230 Bloom)\n75 g pineapple reduction\n150 g of Zephyr 34% white chocolate\n0.2 g of green food coloring\n0.5 g of citric acid\nPineapple and Rum Gel\n75 g of aged rum\n125 g of FROTZ Pineapple Pulp\n15 g of Gelcrem\n\n\n's Mini Mint Cake 54 g fresh mint leaves\n110 g almond flour\n160 g pasteurized egg whites\n100 g pasteurized egg yolks\n100 g sucrose\n55 g rice flour\n0.0.06 g of green food coloring\n\nPineapple and Rum Sorbet\n28 g sucrose\n105 g powdered glucose 38DE\n111 g dextrose\n9 g sorbet stabilizer\n80 g maltodextrin 18 DE\n1.125 g FROTZ pineapple pulp\n84 g brown sugar\n100 g aged rum\n1.5 g hot inulin\n\n\nPineapple Crisps 260 g of FROTZ Pineapple Pulp\n75 g of sucrose\n25 g of Gelcrem","recipe_steps":"

Preparing Pineapple Inulin<\/h3>\n

Blend the FROTZ Pineapple Pulp<\/strong> and FROTZ Lemon Pulp<\/strong> together with the inulin.<\/p>\n

Place the mixture in a vacuum machine to remove the air, then transfer it to the desired mold.<\/p>\n

Freeze to make it easier to remove from the pan.<\/p>\n\n

Prepare the Pineapple Reduction<\/h3>\n

Reduce the FROTZ pineapple pulp<\/strong> to about half its volume to concentrate its flavor.<\/p>\n

Strain the mixture and set it aside.<\/p>\n\n

How to Make Anise-Flavored Pineapple Cream<\/h3>\n

Place the milk, cream, star anise, and fresh basil in a saucepan. Bring to a boil, let steep for 6 minutes<\/strong>, and strain. <\/p>\n

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 \u00b0C<\/strong>. <\/p>\n

Add the pre-soaked gelatin and dissolve it.<\/p>\n

Pour over the partially melted white chocolate and emulsify. Stir in the salt, pineapple reduction, citric acid, and food coloring. <\/p>\n

Emulsify again, pour into a shallow container, and refrigerate until it sets.<\/p>\n\n

Prepare the Pineapple and Rum Gel<\/h3>\n

Blend the aged rum with FROTZ Pineapple Pulp<\/strong> and Gelcrem.<\/p>\n

Let it sit for 30 minutes<\/strong>, then blend again until the texture is smooth.<\/p>\n\n

How to Make the Mint Cake<\/h3>\n

Blanch the mint in boiling water for about 5 seconds<\/strong>. Quickly cool it in ice water and dry it thoroughly. <\/p>\n

Blend with the remaining ingredients and strain.<\/p>\n

Pour the mixture into a siphon and add two gas charges.<\/p>\n

Fill microwave-safe cups to about one-third of their capacity and cook for 1 minute on high<\/strong>. Turn the cups upside down after cooking. <\/p>\n\n

Prepare the Pineapple and Rum Sorbet<\/h3>\n

Mix the sucrose with the stabilizer and set aside.<\/p>\n

Heat approximately 40% of the FROTZ pineapple pulp<\/strong> together with the powdered glucose, maltodextrin, inulin, and dextrose until the mixture reaches 40 \u00b0C<\/strong>.<\/p>\n

Gradually add the mixture of sucrose and stabilizer in a thin stream. Heat to 75 \u00b0C<\/strong>, stirring constantly, and remove from the heat. <\/p>\n

Add the rest of the well-chilled pulp along with the rum and blend with a blender.<\/p>\n

Let it set in the refrigerator for at least 6 hours<\/strong>, then whip it.<\/p>\n\n

How to Make the Pineapple Crunch<\/h3>\n

Blend the FROTZ pineapple pulp<\/strong> with the sucrose and Gelcrem until the mixture is smooth.<\/p>\n

Spread in a thin layer and dry until crispy.<\/p>","recipe_related_product":[20993],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nPineapple Custard with Creamy Anise-Flavored Sauce and Spearmint Sponge Cake - Frotz<\/title>\n<meta name=\"description\" content=\"A fresh, tropical concoction that showcases FROTZ pineapple in a variety of textures, combining it with the aromatic character of rum, the freshness of\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/pineapple-custard-with-creamy-anise-flavored-sauce-and-spearmint-sponge-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pineapple Custard with Creamy Anise-Flavored Sauce and Spearmint Sponge Cake - 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