- 2 baby pineapples
- 780 g sugar
- 400 ml water
- 50 g galangal root
- 1 g agar agar
- 195 g flour
- 160 g butter
- 150 ml pineapple juice
- 800 g chard (for the juice)
- 200 g chard (for the confit)
- Apple blossom
This delicious dish is made by Wesley Sybers from the restaurant Aubergine in Steyl with baby pinapple Full of lavour and color.
This recipe is intended to inspire, and you can use it and adapt it freely. We would love to hear from you how to make it even tastier.
Good luck preparing it!
Galangal root gel
Bring 350 g of sugar and 350 ml of water to the boil and add 50 g of galangal root. Allow the mixture to set for at least 2 hours in the refrigerator.
Cook through properly 100 ml of this sugar water with 1 g of agar agar. Allow to cool and then blitz in the blender until smooth.
Pineapple kletskop biscuits
Mix 380 g of sugar with 195 g of flour, 160 g softened butter, and 150 ml pineapple juice. Spread the mixture thinly over a baking mat. Bake at 175 degrees Celsius for 8 minutes.
Place the chard in a juicer and collect the juice. Weigh off 500 ml and add 350 ml of the galangal sugar water mixture to it. Let it churn into a sorbet in the ice cream maker.
Bring the remaining galangal sugar water to a boil. Use a mandoline slicer to thinly slice the chard lengthwise and place these in the sugar water. Allow these to cook for at least 1 hour at a temperature of approximately 90 degrees Celsius.
Cooked baby pineapple
Peel the baby pineapple, make holes down its entire length, and fill these with rosemary and vanilla. Sous-vide the baby pineapple for 1 hour in a warm water bath at 60 degrees Celsius.
Bring 50 g of sugar and 50 ml of water to a boil. Peel the baby pineapple. Shave across the width of the pineapple into 2 mm slices and briefly soak these in the sugar water. Dry the slices in the oven (80 degrees Celsius) or in a food dryer (60 degrees Celsius) until they are perfectly crispy.