Coconut Espuma with Crumble and Caramelised Pineapples (1 portion)

Coconut cream

125 g Coconut milk

30 g Sugar

125 g Whipped cream

1 Gelatine sheet

1) Heat the coconut milk with sugar

2) Melt the gelatine sheet and add to the coconut milk

3) Fold in whipped cream

Coconut crumble

130 g Butter

80 g Brown sugar

45 g Sugar

80 g Shredded coconut

130 g Flour<

1) Mix all ingredients together

2) Break into small pieces and bake until a golden brown colour

Caramelised pineapples

1 Vanilla pod

60 g Pineapple juice

½ Lime zest

10 g Butter

20 g Sugar

1 Pineapple

1) Melt the sugar

2) Slowly cook until golden brown in colour and add all the above ingredients

3) Cook the pineapple segments until light brown

Coconut espuma

150 g Concentrated coconut milk

100 g Milk

12 g Sugar

12 g Dark rum

1 Gelatine sheet

1) Heat the concentrated coconut milk with sugar

2) Add softened gelatine and rum

To serve

1) Pipe the coconut cream at the bottom of a martini glass

2) Place a layer of pineapple segments on top of the coconut cream

3) Place a layer of coconut crumble on top of the pineapple segments

4) Pipe the coconut espuma with a thermo whip

5) Decorate with cocoa powder