Grilled Pineapple, Pistachio, Aniseed and Olympia Cress

Ingredients

• Olympia Cress
• Pineapple
• Pistachios
• Anise seed
• Red pepper oil

Ingredients mousse

• 1 egg white
• 250 ml cream
• Planifolia Black Vanilla powder
• 100 gr coconut

Method

• Cut the pineapple into pieces and save the juice.
• Blend the heart of the pineapple into juice.
• Put the pineapple pieces and anise seed in a pan. Heat this to a boil and vacuum away. After marinating for one day, grill the pineapple.
• Whip up a coconut and vanilla mousse by combining coconut, egg whites, cream and vanilla powder.
• Make a dressing from the collected pineapple juice and red pepper oil.
• Finely chop the pistachios.
• Fill a round mold with the grilled pineapple and chopped pistachios.
• Place a quenelle of the coconut-vanilla mousse on top of the pineapple.
• Garnish the dish with additional pistachios and Olympia Cress.
• Pour the dressing around the dish as a finishing touch.

Recipe: Eric Miete