Dessert from restaurant Vanille

Name: Dessert from restaurant Vanille
Ingredients: Fresh pineapple; Boiron mango/passion fruit coulis; 0.5 units.items vanilla pod; 250 g Cream; 60 g White chocolate; 3.5 g Gelatine; 30 g Sugar; biscuit or cake; White chocolate; alcohol; Mango vinegar; 2 g Gelatine

This dessert is made by Peter van Rooij, chef cuisinier of Restaurant Vanille in Eijsden.It consists of marinated pineapple, white chocolate mousse, and of course... vanilla!

Ingredients

Fresh pineapple

Boiron mango/passion fruit coulis

0.5units.itemsvanilla pod

250gCream

60gWhite chocolate

3.5gGelatine

30gSugar

biscuit or cake

White chocolate

alcohol

Mango vinegar

2gGelatine

Preparation

Heat 250 grams of cream to 65°C, add 30 grams of sugar and half a vanilla pod.
Dissolve 3.5 grams of gelatin and 60 grams of chocolate in this.
Mix the mixture well (optionally with a hand blender) and let set for 24 hours.
Whip the mixture in a KitchenAid after 24 hours.
Fill molds, place them in the shock freezer, and unmold.
Pour the frozen mousse with a jelly of exotic fruits.

Make chocolate garnish: Temper the chocolate and spray into ice-cold alcohol in the desired shape to use as decoration.
Cut a ripe pineapple into cubes and marinate with the coulis and a dash of mango vinegar.
Boil 200 grams of this marinade with 2 grams of gelatin.
Make a gel from it and use for decoration.