Recipe Vanilla candied pineapple and coconut cream under-video

Prepare the coconut cream

1. Heat a large volume of water in a pot with a thermoplonger set to 75 ° C.

2. Beat the egg yolks with the sugar in a bowl. Add the coconut milk and pineapple juice, whisk again.

3. Place the cream obtained in a vacuum bag. Remove the bag from the bag using the vacuum machine by pressing "manual suction", then "welding".

4. Immerse the bag in the double boiler for 30 min. Then drain it and place it in the fridge once cooled.

Go to candied pineapple

1. Bark the pineapple and cut it into 5 mm thick slices. Remove the black parts on the edge of the slices.

2. In a bowl, mix the rum, sugar and the seeds of the vanilla pod.

3. Once the sugar is well dissolved, place the pineapple slices flat in two plastic bags, then divide the rum marinade.

4. Place the bags below the vacuum machine to prevent the liquid from escaping and vacuum by pressing "manual suction" (liquid food), then "welding".

5. Immerse the bags in a bain-marie at 65 ° C for 1 hour.

6. When the pineapple is candied, wait for it to cool to open the bags.

7. To serve, place the cold coconut cream in the bottom of the cups, then add two or three slices of candied pineapple. Enjoy immediately!

Advice : This exotic dessert can be enjoyed very fresh. For more delicacies, you can accompany it with small coconut rocks.