Jaconde Biscuit sponge 1 mixStrawberry jam 250gSugar syrup 250ml 1ltPineapple flesh 500g 2k Pineapple rings (Thin slice) 10Milk 250g 1ltYolks 12 48Sugar 100g 400gSugar 300g 1200gWhites 3 12Gelatine leaves 9 35Cream whipped 800ml 3.2ltPineapple glaze 400ml 1ltFruit to garnish
Soak the gelatine in cold water.2.
Line the base of the mould (see instructions below under jaconde sponge mix) andsoak with a little sugar syrup. (to make the sugar syrup boil equal quantities of sugar and water with half a lemon and a vanilla pod.)3.
Roast the pineapple flesh with a little sugar. When it comes out the oven puree it ina robocoupe and return to a pan, correct the consistence if necessary with a littlewater or stock syrup and bring back to the boil. Remove from theheat, pass and cool to room temperature4.
Boil the milk.5.
Whisk the egg yolks and smaller amount of sugar together and thenpour a little of the boiling milk on to the egg mix and whisk in.Return the egg mix to the pan and thicken. (It will have reached the correctconsistency when it coats the back of a wooden spoon and will not run when afinger is run across the back.) Remove from the heat, melt in the gelatine and coolto room temperature.6.
Mix the pineapple puree with the crème anglaise and pass through a chinoise.7.
Make an Italian Meringue by placing the larger quantity of sugar into a pan and justcoving with water. Bring to the boil and take to a temperature of 121
˚C whisk into
lightly whisk egg whites and whisk until cool.8.
Lightly whip the cream to a soft ribbon stage.9.
Fold half the cream into the pineapple crème anglaise.10.
Fold the meringue into the pineapple cream11.
Fold the remaining cream into the pineapple mix12.
Carefully fill the moulds with the pineapple mix and leave to set.13.
Take the slices of pineapple and place them into a pan and cover them with stock syrup, bring to the boil and poach until nicely softened. Remove from the liquidand cool.14.
Arrange the slices of pineapple around the tops of the pineapple delices.