- Milk crumbs:
- 400 g unsalted butter
- 400 g flour
- 200 g milk powder
- 450 g caster sugar
- 1 pineapple
- 1 Tbsp honey
- Offcuts from the pineapple
- 2 Tbsp brown sugar
- pinch of salt
- ¼ tsp agar
- 560 ml cream
- 110 g sugar
- 140 g egg yolks
- half of the pineapple puree
- 60 ml apple juice
- 5 sheets gelatine
- 40 g freeze dried pineapple pieces
- 80 g freeze dried pineapple powder
- 350g sugar
- 30g liquid glucose
- 80ml water
- 6 egg whites
- pinch cream of tartar
- edible flowers
- crème fraiche
- Preheat oven to 180*C.
- Line a sponge roll tin with baking paper.
- In a food processor mix all the ingredients until combined.
- Tip the crumbs into two baking trays and spread them out evenly.
- Bake in the oven for about 15-20 minutes, giving the crumbs a stir every five minutes to avoid burning.
- Turn the oven down to 80*C.
- In a small bowl mix the honey with a little warm water.
- Take the skin off your pineapple and slice it very thinly until you have about a dozen slices. Reserve all the offcuts from this slicing process.
- Take a pastry cutter (about 8-10cm diameter) and press out circles from your slices.
- Dip each pineapple disc into the honey solution and place on a baking tray lined with baking paper.
- Put into the oven for about 4 hours.
- While the crackers are in the oven, prepare your pineapple puree.
- Sprinkle over the brown sugar and put under a hot grill for about 15 minutes.
- When the pineapple has caramelised, put it in a food processor with the salt and blitz until pureed.
- Pass this through a sieve to remove the fibrous parts.
- Take half of the puree and while it is still warm, stir in the agar.
- Refrigerate for 30 minutes until firm.
- Just before serving, whisk the puree.
- Put the sheets of gelatine in a bowl of cold water to soften.
- Add the sugar to the egg yolks and whisk together until pale and fluffy.
- Put cream, apple juice, pineapple puree and pineapple powder into a heavy based saucepan.
- Add the egg, stir to mix and place the pan over a low-medium heat.
- Heat the custard up to 80*C or until it is thick enough to coat the back of a spoon, then add the pineapple pieces.
- Squeeze the water from the gelatine sheets and add these to the custard and stir.
- Pour the custard into a baking tray lined with cling film. The custard should be about 2cm thick.
- Refrigerate until set.
- Place sugar, water and glucose in a saucepan.
- Heat to 120*C on a sugar thermometer.
- Beat the egg whites in a bowl until stiff.
- Add the cream of tartar then slowly pour the sugar mixture into the egg whites and continue to beat until cool and glossy.
- Squiggle some of the pineapple puree onto each plate, then place the pastry cutter at one end.
- Fill it with 2 Tbsp of the milk crumbs and gently press them down.
- Use the same pastry cutter to cut out custard circles, which are carefully placed on top of the milk crumbs.
- Pipe the Italian meringue onto the custard in little spikes, beginning in the centre and working outwards.
- Fire up a kitchen blowtorch and carefully start to colour the meringue with the flame. You want a golden caramel colour.
- Pipe little dots of crème fraiche around the plate.
- Stick one pineapple cracker into the meringue, and lay one on the plate.
- Arrange some edible flowers (viola, nasturtium etc) around the whole dish.