Black pineapple with coconut cream




  • Pineapple 52gr
  • Olives 11gr
  • Vanilla oil 2gr
  • Wild rice 23gr
  • Dried olives 5gr
  • Cinnamon
  • Star anise
  • Sugar
  • 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.


Coconut mousse:

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.

Crispy rice:

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

3 4

Tags: fruits


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