West Indian Pearl

Combine and bake in the oven at 160°C
 

Allow to cool and reserve.

Heat

Infuse in the liquid mixture

Add

Mix.

Gradually pour the mixture on

Emulsify with a blender. Dispense into spherical moulds and set aside in the refrigerator.

Mix and boil

Add

Pour over

Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts. 

Combine

Add

Bring to a boil.

Immediately pour a 1-2 mm layer onto a baking sheet. Set aside in the fridge.

Boil

Use the mixture to dissolve

Dispense into circles measuring 3.5 cm ø. Reserve in the freezer.

Combine in a pan and heat

Add

Bring to a boil and set aside in the refrigerator.
Incorporate some air into the mix with a Mouse Air Pump or a blender and use immediately.

Immediately dip at 40°C in a melted mixture of

Then dip once again in the the Haïti Chocolate Pearl Glaze Airbrush the Haïti Chocolate Pearl with Silver Creative Spray Cacao Barry®.
Set aside until completely thawed.
Arrange the dessert on a plate by creating a circle with:

• Diced pineapple all around
• Candied ginger
• 5 drops of Greek Yoghurt
• Fresh dill sprouts 

In the center of the plate, place the Coconut Granita.
Cover by:

• The Muscovado sugar veil
• The Nutmeg Crumble
• The coconut foam
• The Haïti chocolate pearl