Caramelised pineapple with fruit skin and sferas
Ingredients
- Fruit Sheet Pineapple - Food Revolution by Didess
- Fried pineapple in butter
- Vanilla ice cream
- Mini Sfera Exotic
- Calamansi cream
- Perfect Dessert Salsa Exotic Lime
- Pistachio Oil - Food Revolution by Didess
- Cress
Ingredients calamansi cream
- 270 g puree calamansi Boiron
- 140 g sugar
- 20 g Creamy Gel - New Tex by Didess
- 200 g mascarpone
- If desired, add 50 g white chocolate
preparation
- Mix sugar and Creamy Gel and add calamansi puree.
- Warm the mixture to 60°C.
- When the mixture has cooled to 40-50°C, add mascarpone and mix to a nice cream.
Caramelised pineapple with fruit skin and sferas
Ingredients
- Fruit Sheet Pineapple - Food Revolution by Didess
- Fried pineapple in butter
- Vanilla ice cream
- Mini Sfera Exotic
- Calamansi cream
- Perfect Dessert Salsa Exotic Lime
- Pistachio Oil - Food Revolution by Didess
- Cress
Ingredients calamansi cream
- 270 g puree calamansi Boiron
- 140 g sugar
- 20 g Creamy Gel - New Tex by Didess
- 200 g mascarpone
- If desired, add 50 g white chocolate
preparation
- Mix sugar and Creamy Gel and add calamansi puree.
- Warm the mixture to 60°C.
- When the mixture has cooled to 40-50°C, add mascarpone and mix to a nice cream.
