Black pineapple with coconut cream
- Pineapple 52gr
- Olives 11gr
- Vanilla oil 2gr
- Wild rice 23gr
- Dried olives 5gr
- Star anise
- Ice cream
- Vanilla pods
- Powdered sugar
- Coconut puree 40gr
- Cuttlefish ink
Remove the top and peel the pineapple. Cut into 6 pieces and cut away the core, then cut into little cubes of 20-30gr.
Cook syrup from sugar, water, cuttlefish ink, cinnamon, star anise and pineapple pieces for 30min. Cool and strain. Put pineapple in a vacuum package, cover with syrup and steam cook for 11 hours.
Pour coconut puree and ice cream in a syphon, filled with gas, and shake it up from time to time.
Sweet black olives: cook chopped olives in a sugar syrup for 40min. Puree with blender until thick. Cut olives into fine cubes and dry in a dehydrator.
Sweet oil: Add chopped vanilla pods to an olive oil and put in a warm place for 24 hours.
Cook wild rice until ready and dry in dehydrator, then put prepared rice in a deep-fry and roast until pop-corn condition. Mix with powdered sugar sprinkling it atop.
Serve, laying out the pineapple on a plate and putting puree of sweet olives and coconut mousse on it. Sprinkle with crispy rice and dried olives. Cover with sweet olive oil.
Recipe: Uilliam Lamberti, Georgy Troyan