Cooked and Raw Pineapple Sandwich

By Alain Ducasse

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Credit: Mathilde de l'Ecotais

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Ingredients (10 people)

Preparing the crumble dough and raisins

Making the pineapple layer

Making the coconut mousse

1 pound 12 1/4 ounces coconut pulp (800 g)
10 gelatin sheets
5 ounces egg whites (140 g)
5 2/3 ounces sugar (160 g)
1 pound 5 ounces heavy cream (600 g)

Finish and presentation

Open ingredients list

Instructions

Step 1: Preparing the crumble dough and raisins

Prepare the crumble one day in advance. Mix flour, sugar, and almond powder and cut the butter into the mix until a firm and homogenous dough is obtained. Break down into pea-sized pieces and let dry overnight at room temperature. Leave the raisins to macerate in the rum.

Step 2: Making the pineapple layer

Soak gelatin sheets in cold water.

Puree the pineapple pulp and dry over an open flame with some sugar to remove moisture. Drain gelatin sheets and add to the pineapple puree. Mix well. Pour the mixture into a baking frame with the same dimensions as the dessert; leave to chill.