Pineapple

It's been a long time since I've eaten pineapple. I remember it for its membranous texture and its acidic kick, but in general I have a tendency not to eat much fruit outside of oranges, which are definitely less acidic. 

The first thing I make is the basil mousse, which is created by cooking basil, lemongrass, kaffir lime leaves and vanilla in milk. After sieving you mix it with sugar and egg yolks, sugar, cream powder, white chocolate and gelatine. This ended up being the result: 

You also need to make a crisp of rice by cooking the rice, drying it in the oven and then frying it in raisins kernel oil. 


There is also a syrup of passionfruit that you have to make by reducing passion fruit coulis. 

Finally you have to first grill a pineapple with butter, rum and sugar and then roast it in the oven with cinnamon, vanilla, star anise and lemon rasp. After cutting this was the end result: 


The final dish, after adding all the garnishes and adding in the herbs the chef demanded, looked like this: 
I got to say that it was extremely tasty. The cooked pineapple makes for a nice more well-rounded acidic note together with all the herbs and the rice adds a nice crispy bite to the entire thing. Unfortunately I feel though as if the taste of the pineapple really dominated, as I was unable to taste the other components while eating the dish. 

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