Islands Dessert in a Glass

Recipe for 15 glasses of 150 ml each

Crumble
Caster sugar 100 g
Flour 80 g
Almond meal 20 g
Butter 100 g
Sichuan pepper 1 pinch

Ravifruit Red fruits blend 75 g

Ravifruit citrus fruit
cocktail sultan cream
Ravifruit citrus fruit
cocktail pulp 500 g
Caster sugar 80 g
Whole eggs 100 g
Cornstarch 45 g
Gelatine sheet 6 g
Whipped cream 400 g
Mascarpone 50 g

Ravifruit Pineapple
compotée 75 g

Ravifruit citrus fruit
cocktail jelly
Ravifruit citrus
fruit cocktail pulp 350 g
Light stock syrup 250 g
(150 g water and 100 g sugar)
Glucose 30 g
Gelatine sheet 10 g

Ravifruit pineapple carpaccio
45 slices for the recipe
15 slices for pineapple crisps

method
Crumble
Mix all ingredients and let the dough rest in the fridge. Push thru a coarse sieve and bake at 170°C for 8 to 10 minutes.

Citrus fruit cocktail sultan cream
Heat Ravifruit citrus fruit cocktail pulp. Add the mixture of eggs, caster sugar, cornstarch and cook like pastry custard.
Add the softened gelatine and cool down between two plastic sheets in the fridge. Whip the cream with the Mascarpone
and fold delicately the two mixes together.

Citrus fruit cocktail jelly
Heat light stock syrup with glucose to 50°C and add the softened gelatine, stir with a Maryse rubber spatula and pour on the Ravifruit citrus fruit cocktail pulp melted between 2° and 5°C.

Pineapple crisps
Place the pineapple slices between two “Demarle Silpain” silicon mats, and dry out at 100°C (212°F) for about 2 hours.