Verrine of diced pineapple with vanilla. fresh mango mousse and coconut macaroon shells.
Preheat the oven to 155°C.
Place the ground almonds and the icing sugar in a food processor and blitz for about 30 seconds - this will ensure that you have a very fine, lump-free mixture.
Heat a saucepan, add the 100g caster sugar and 30ml water. Use a spatula and mix well until the mixture reaches 118-119°C. While the syrup is heating, place 40g of egg whites in the bowl of a food processor and whisk until thick. Once the sugar has reached the required temperature, pour it into the beaten egg whites. Whisk in the food processor until the meringue mixture has cooled.
Add the rest of the egg whites to the almond and icing sugar mixture. Add a little of the meringue mixture to the egg whites and almonds and then fold in the rest. Mix well until you have a smooth, shiny and elastic mixture.
Place this mixture in a piping bag. Pipe the macaroon mixture on to a baking sheet or a baking tray lined with baking parchment. Sprinkle the coconut over the macaroon shells and then gently tap the baking sheet on the table to flatten the macaroons. Transfer to the oven and cook for 10 minutes.
Peel the mango, remove the stone and dice the flesh. Zest and juice the lime.
Place the 100ml water and 45g caster sugar in a saucepan and bring to the boil. Pour this liquid into the bowl of a food processor and add 175g of mango cubes, lime juice and zest. Mix well and then add the cream. Pour this liquid into a syphon, allow to cool and then attach the gas canister.
Peel the pineapple, remove the core and then cut the flesh into small dice. Split the vanilla pod in half and scrape out the seeds. Mix the vanilla seeds with the pineapple cubes.
Serve the pineapples in verrines and then add the mango mousse. Top with the coconut macaroon shells to serve.
«If your pineapple is a little underripe, simply cook with a little sugar beforehand and allow to cool before assembling the dish.»