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