Roasted pineapple with summer honey, Flambé with Distiloire Gin, Candied citron sorbet

for 4 people

Roasted pineapple

• Pineapple: 1 piece
• Summer honey: 100 g
• White pepper: 3 turns of the mill
• Distilled Gin: 80 g
• Water: 80 g

Light cream with candied citron

• 35% cream: 300 g
• Mascarpone: 60 g
• White chocolate: 80 g
• Gelatin sheet: 2 g
• A piece of candied citron or marmalade: 30 to 50 g

Lemon and citron sorbet

• Sugar: 150 g
• Water: 240 g
• Lemon juice: 110 g
• Water: 90 g
• Limoncello or vodka: 50 g
• A piece of candied citron or marmalade: 50 to 90 g

Genoa Bread

• Almond paste 70%: 100 g
• Eggs: 100 g
• Semolina sugar: 45 g
• Milk: 5 g
• Flour: 30 g
• Baking powder: 1 g
• Butter: 30 g
• Butter for the mould: 20 g

Almond shortbread

• Flour type 55: 187 g
• Baking powder: 2 g
• Granulated sugar: 90 g
• Almond powder: 50 g
• Ointment butter: 95 g
• Untreated orange peel: 1
• Untreated lemon peel: 1
• Egg yolks: 2 (40 g)
• Egg: 1
• Limoncello: 25 g

Assembly and finishing

• Kiwi: 1 piece
• Brown sugar: 20 g
• Sugar stars and other edible glitter
• Pineapple-sage leaves, coriander and marigold petals

Monitoring - very important

Light cream with candied citron

• Soak the gelatine in a bowl of cold water.
• Boil the cream and as soon as it starts to boil, pour it into a blender over the white chocolate.
• Add the gelatine, close the lid and blend.
• Add the pieces of candied citron (or the Marmalade), the mascarpone and mix again.
• Pour into a bowl, and set aside in the refrigerator for at least one night.

Lemon and citron sorbet

• Prepare a syrup with the 150 g water and 150 g sugar by boiling the mixture for about 2 minutes.
• Allow to cool completely.
• Squeeze the lemons to obtain 110 g of juice and add the zest.
• Mix lemon and zest.
• Add the syrup, mix and set aside in the fridge for at least one night to chill the mixture as cold as possible before whipping.

The day before - preferably

Genoa Bread

• Preheat the oven to 180 °C (gas mark 6).
• In a small blender, mix the almond paste, adding the eggs as you go.
• Place the mixture in a mixer fitted with the whisk attachment and emulsify with the sugar and milk.
• Sift the flour and yeast and add them.
• Melt the butter in a saucepan at 45°C and add it.
• Spread on a baking sheet (or in a large rectangular silicone mould) to a maximum thickness of 1 cm.
• Bake for 12 to 15 minutes, depending on the oven, at 160 °C (th.5).
• Once cooled, cut rectangles with a serrated knife the length of the pineapple and about 1.5 cm wide.

Almond shortbread

• Sift together the flour and yeast.
• In the bowl of a food processor fitted with the sheet, combine the flour, sugar and almond powder.
• Then add the butter and grated citrus peel.
• Turn again until the mixture is fairly fine.
• Then stir in the egg yolk, egg and limoncello.
• Stop working the dough as soon as it is smooth and roll it into a ball.
• Then spread it between two sheets of baking paper to a thickness of 3 mm.
• Set the dough aside in the fridge for at least 30 minutes.
• Then cut out the dough with cookie cutters in the shape of your choice (fir tree, exotic leaf, snowman, star etc.).
• Preheat the oven to 160 °C. Butter and flour a baking tray. Place all the shortbread on it. Bake for 10 to 15 minutes until they are nicely browned.
• Remove them and set them aside on a rack to dry.

The day of the meal

LEMON - CITRON SORBET

• If you have a turbine: start the ice cream or ice cream maker.
• If you have a thermomix: freeze this preparation in silicone moulds (mignardises type) for about six hours before mixing them with the thermomix to make the sorbet.

Light cream with candied citron

• Whip the mixture into a smooth whipped cream.
• Carefully pour the whipped cream into a piping bag with a large star tip (I used number 12).
• Set aside in a cool place.

For the roasted pineapple

• Peel the pineapple completely.
• Cut it into quarters and remove the core (indigestible and very fibrous) over 1 to 2 cm.
• Cut the quarters in half lengthwise.
• In a non-stick pan, caramelise the honey and add the pineapples.
• When they are well coloured (about 4 minutes on each side), deglaze with the water, then the gin, flambé and pepper.
• Store on the slice in an ovenproof dish.

Preparation of finishes

• Cut the kiwi and the remaining fresh, unroasted pineapple into small 5 mm x 5 mm cubes.
• Add a little brown sugar and mix vigorously.

When serving

Roasted pineapple

• Fifteen minutes before serving, place the pineapple dish in the oven at 150°C.

DRESSING

• Place strips of bread on the plates.
• Make 5 rosettes of light lemon cream.
• Fix the shortbread with a little honey caramel so that it does not slip.
• Cover the bread strips with the same caramel.
• Using a small cookie cutter, place a small montage of fruit cubes.
• Gently place the pineapples on the bread.
• Decorate with leaves, petals and sugar stars.
• With a silver or very thick spoon (but in any case very hot) work the sorbet for a moment and form a quenelle of yellow lemon - citron sorbet.
• Gently place this quenelle on the almond shortbread.
• Serve immediately.

Benoît Chaigneau, DISTILOIRE - liquorist and cellar master

You can find their bottles of authentic spirits in wine shops, delicatessens, bars and restaurants near you.
The (almost) exhaustive list of wine retailers is shown on the map: http://distiloire.com/#ou
Their products are also available online https://www.mydistillerie.com/les-producteurs/distiloire/

Romain Gautreau, La Fontaine au Miel - beekeeper

Every Friday from 5pm to 7pm at the farm in La Fontaine Brisset in Pornic.
And in various shops around Pornic.

Émeline Loquais, Le Cœur d'eau - organic egg producer

La Caillauderie
44680 Chaumes-en-Retz
On-site sales on Mondays and Thursdays 6.30 - 7.30 pm
Also available at Olive et Mirabelle in Pornic