Smoked Black Tea Pineapple With Praline Cream & Yuzu Infusion
@ 22 Oct 2013
100g black tea
1 pineapple, peeled and eyes removed
2 tbsp sugar syrup
25g egg yolks
3g coffee powder
110g praline paste
3g gelatine sheets
Black tea crumbles, white chocolate tubes and yuzu infusion, for serving
Gold leaves, for garnishing
Place the black tea into a wok and heat until it smokes. Transfer the smoked black tea into a vacuum bag and add in the pineapple and sugar syrup. Vacuum seal the vacuum bag and infuse in the chiller for 3 days. Cut smoked black tea pineapple into small cubes just before serving.
For the praline cream: Heat the milk to a boil in a saucepan. Add in the sugar and egg yolks and cook until temperature reaches to 83˚C. Add in the coffee powder and whisk well. Pour the mixture over the praline paste and whisk well. Add in the gelatine and stir until gelatine has dissolved. Add in the Malibu and whisk well.
Place the black tea crumbles onto the bottom halves of the white chocolate tube and place onto each serving plate. Place the yuzu infusion, praline cream and smoked black tea pineapple on top of the black tea crumbles. Cover the mixture with another white chocolate tube and top with a pearl of the praline cream. Garnish with gold leaves.