Juan Carlos Lopez
Pastry Chef

REVERSE MILLE-FEUILLE

Ingredients:

• 1 kg Puff pastry dough

Pineapple compote

• 239g Pacific Fruit Pineapple Puree
• 50g Pacific Fruit Ginger Puree
• 200 g Granulated sugar
• 10 g NH Pectin
• 2 g Citric acid

Preparation:

• Heat the pineapple and ginger purees to 40°C.
• Add the pectin mixed with the granulated sugar. Bring to a boil, remove from heat and keep at 80°C to hydrate.
• To accelerate the gelation of the pectin, add the citric acid and let it sit at room temperature until the compote stabilizes.

Pineapple Gel

Ingredients:

• 200g Pacific Fruit Pineapple Puree
• 50g Rum
• 40g Coconut Cream
• 80g Granulated Sugar
• 22g Gel cream

Preparation:

• Place all ingredients together and beat in a mixer. Set aside.

Piña Colada Whipped Ganache

Ingredients:

• 100g Pacific Fruit Pineapple Puree
• 1.5 g