Pineapple-Ginger Financier Yields: ~12 mini financiers

Ingredients for Pineapple-Ginger Financier:

● 100 g. almond flour

● 100 g. powdered sugar

● 40 g. all-purpose flour

● 3 g. salt

● 120 g. egg whites (about 4)

● 100 g. brown butter (melted, cooled)

● 20 g. Tastecraft Pineapple Pieces, finely ground

● 20 g. The Perfect Purée Sweet Ginger, thawed

Method for Pineapple-Ginger Financier:

Heat oven to 375°F (190°C). Butter & flour molds. Whisk almond flour, powdered sugar, flour, salt, and freeze-dried pineapple. Stir in egg whites until smooth. Mix in brown butter + ginger concentrate. Fill molds ¾ full, bake 12–15 min until golden. Cool.

Ingredients for Sweet Ginger Italian Meringue:

● 100 g. egg whites

● 200 g. sugar

● 60 g. water

● 30 g. The Perfect Purée Sweet Ginger, thawed

Method for Sweet Ginger Italian Meringue:

Cook sugar + water to 118°C (soft-ball). Begin whipping whites to soft peaks. Slowly stream hot syrup into whites while whipping. Add Sweet Ginger, whip to glossy stiff peaks.

Ingredients for Caramelized Pineapple Ice Cream: (basic custard style, ~1 qt)

• 200 g. sugar

• 300 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed

• 500 ml. whole milk

• 250 ml. heavy cream

• 6 egg yolks

• pinch salt

Method for Caramelized Pineapple Ice Cream:

Make dry caramel: melt sugar until amber. Deglaze with pineapple concentrate (careful, it may steam). Stir smooth. Add milk + cream, bring just to simmer. Temper yolks with hot mix, cook to 82–84°C (nappe). Strain, chill, churn.

Freeze-Dried Pineapple Crumb:

● Take Tastecraft Pineapple Pieces and pulse into coarse crumbs.

To Plate:

● Financier cake at base.

● Scoop of pineapple ice cream.

● Spoon or pipe ginger meringue, torch lightly if you want.

● Sprinkle with pineapple crumb for crunch (or use as the base).