Caramelized pineapple


  • 1 pineapple
  • 1 dl sugar water
  • 1 cup Ghoa Cress
  • 4 tablespoons roasted Hazelnut
  • 4 tablespoons Shiso Green ice cream (recipe)
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 2 pieces of Kaffir Lime Leaves
  • 1 cup Shiso Leaves Green
  • Jasmine Blossom


  • Peel the pineapple and cut it lengthwise into 6 pieces and remove the heart.
  • Press the heart in the slow juicer, mix this juice with the sugar water and the seeds of the Ghoa Cress.
  • Mix it all together and put it under pressure in the refrigerator for at least 6 hours or vacuum it once so that it can infuse well.
  • Grill the pineapple until caramelized on a closed BBQ at 210°C.
  • Finely chop the hazelnut and mix with the cocoa and salt.
  • Arrange the whole on a plate with the hazelnut mixture, the Shiso Green ice cream, the Shiso Leaves Green, finely sliced kaffir Lime Leaves, Ghoa Cress and the Jasmine Blossom.

Recipe: Leonard Elenbaas (BBQ Pitmaster Community) and Eric Miete

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