An elegant dessert that combines white chocolate with the tropical flavours of coconut, pineapple, and rum.
- 200 g ripe pineapple, peeled, cored and cut into small cubes
- 100 g brown sugar
- Vanilla paste, to taste
- 50 g dark rum
Heat half the cream and pour it over the chocolate in a bowl and let it melt. Stir to emulsify. Add the remaining cold cream and the coconut extract. Refrigerate for 12 hours. Whip to soft peaks before assembling.
Heat oven to 55ºC. Line a baking sheet with a Silpat.
In a heavy pan combine the water, isomalt powder, and sugar and bring to a boil over medium-high heat. Cook until it reaches 121ºC.
In a stand mixer beat egg whites until frothy. Slowly stream in the hot sugar mixture while continuing to beat the egg whites until it holds stiff peaks and is glossy.
Spread in a thin layer on the prepared baking sheet, and sprinkle with the coconut.
Place in the oven, leaving the oven door ajar, and bake for 8 hours. The meringue will be white and crisp when finished. Cut into thin sticks for garnishing the dessert.
Heat an oven to 400ºF. Apply a non-stick spray to savarin moulds.
Sift the flour, cornstarch, shredded coconut, and salt. In a bowl, beat the egg yolks with the vanilla paste.
In a stand mixer combine the sugar and egg whites and beat on high speed until it holds soft peaks. Gently fold the egg yolk mixture into the meringue being careful not to reduce the volume. Then fold in the dry ingredients.
Pipe into the prepared moulds and bake in the oven for 5 minutes. Remove and cool.
Combine the pineapple, sugar, and vanilla in a heavy pot and cook gently until the moisture has evaporated. Add the rum and flame. Cool.
Fill the hole of the vanilla and coconut sponge with pineapple compote, and freeze.
Melt the white chocolate in a double boiler. Remove from the heat and whisk in the oil and colour. Cool slightly.
Dip the frozen pineapple filled sponge in the white chocolate glaze and coat the sides and top with shredded coconut.
Pipe the white chocolate and coconut chantilly on top. Garnish with sticks of the meringue and shards of silver leaf and serve.