| For the Carmelized Pineapple Gel: |
| • |
150 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • |
127.5 g. sugar |
| • |
22.5 g. dextrose |
| • |
4 g. pectin |
| • |
4.5 g. citric acid solution (50:50 dissolved citric acid and water) |
|
|
| Method for the Carmelized Pineapple Gel: |
| 1. |
In a saucepan, gently begin heating the Carmelized Pineapple Concentrate. |
| 2. |
Combine the sugar and dextrose. |
| 3. |
Take a small portion of the mixed sugars and combine with the pectin. |
| 4. |
While whisking, sprinkle the pectin/sugar mixture into the warmed Carmelized Pineapple Concentrate. Turn up the heat to high. |
| 5. |
While whisking, add the remaining sugar mixture to the puree. Cook the mixture to 226°F. Add the citric acid solution. |
| 6. |
Pour the gel onto a silpat and let cool. |
| 7. |
Once cooled, add the gel to a food processor and blend until smooth. |
| 8. |
Pipe halfway into the dark chocolate shell. Let sit for 1-2 hours before adding the next layer. |
|
|
| For the Carmelized Pineapple Ganache: |
| • |
80 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • |
10 g. glucose |
| • |
2 g. vanilla paste |
| • |
72 g. 64% dark chocolate |
| • |
1 g. salt |
| • |
50 g. butter |
|
|
| Method for the Carmelized Pineapple Ganache: |
| 1. |
Combine the glucose, Carmelized Pineapple Concentrate, vanilla paste and salt into a saucepan. Bring the mixture to a steam, but do not boil. |
| 2. |
Add the chocolate to a food processor. Pour the hot liquid over the chocolate and let set for a minute before blending. |
| 3. |
Once emulsified, add the butter and continue blending until fully incorporated. |
| 4. |
Let the ganache cool to 90°F and pipe into the dark chocolate shells. Let the filling crystalize for 12 hours before capping. |
