Serves 4
Ingredients
1 Victoria pineapple weighing 800 g (30
oz)
750 g raspberries (28 oz)
9 limes
20 g chopped candied ginger (2/3 oz)
30 g sesame seeds (1 oz)
15 ml sesame oil (1 tbsp)
330 ml milk (1 1/3 cups)
6 egg yolks
1/2 vanilla pod
25 g flour (1 oz)
2 sheets of gelatine
300 ml double or whipping cream (1 1/4 cups)
650 g sugar (24 oz)
6 sprigs lemon balm
Meticulous and time-consuming.
You will need a plastic egg carton.
Basic preparation
The night before, preferably, make the raspberry coulis: soak half the raspberries in the juice of 2 limes and 150 g (5 1/2 oz) sugar.
Ahead of time: the cream. Make a pastry cream with the milk, egg yolks, 75 g (3 oz) sugar, flour and vanilla. Let it cool and add the sesame oil (choose a Japanese oil), the whipped cream and candied ginger cut into small dice. Set aside in the refrigerator.
The sesame nougatines : in another saucepan, melt 150 g (5 1/2 oz) sugar over low heat. When it whitens, add the sesame seeds and pour onto an oiled marble. Using 2 spatulas, pull it as thin as possible and place 10 to 12-cm lengths over the egg carton to give the nougatines a wavy shape. Let cool, then set aside on a rack.
The half-confit pineapple : in a saucepan, bring 200 g (7.5 oz) sugar and a little water to a boil.
Peel the pineapple, cut it into 1 cm slices, and cut each slice in half. Immerse them in the syrup and poach for 15 minutes. Let the 1/2 slices of pineapple cool in the syrup.
The lime jelly : rince and scrub 3 limes, peel off the zest in long strips and squeeze the juice. Soak the gelatine sheets in cold water for 5 minutes to soften them. Bring the lime juice to a boil with the zest, 200 ml water and 75 g (3 oz) sugar. Add the drained gelatine, let the mixture cool and set it aside in the refrigerator.
Last minute
Blend the raspberries with their juice and strain this coulis.
To serve, divide the remaining raspberries between the plates and top them with a big spoonful of pastry cream with candied ginger. Arrange the drained half-slices of pineapple and the lime jelly around the edge. Stand a strip of nougatine in the pastry cream and spoon the raspberry coulis over top.
To finish, decorate with lemon balm sprigs.
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© Olivier Roellinger - Maisons de Bricourt.
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