Steamed coconut sponge, green cardamom and pineapple - Gastronomía Vasca: Escuela de Hostelería Leio

Ingredients

• Pineapple curd 75.0 g
• Pineapple and Tajin sherbet 175.0 g
• Steamed coconut sponge cake 300.0 g
• Coconut and green cardamom foam 100.0 g
• White rum slush 175.0 g
• Pineapple curd (Ingredients for 75.0 g): Puré de piña congelado 0.05 kg, Egg yolk 1.125 ud, Sugar 0.005 kg, Butter 0.005 kg, Citric acid 0.75 g
• Pineapple and Tajin sherbet (Ingredients for 175.0 g): Glucose 0.009 kg, Trimoline 5.0 g, Prosorbete 100 frío Sosa 3.75 g, Tajine 3.0 g, Ron Bacardí 0.004 l, Puré de piña congelado 0.138 kg
• Coconut and green cardamom foam (Ingredients for 100.0 g): Coconut milk 62.5 ml, Water 0.015 l, Cardamom 0.5 g, Fish tails 1.5 g, Egg whites 1.08 ud
• White rum slush (Ingredients for 175.0 g): Fish tails 2.5 g, Water 0.135 l, Sugar 0.025 kg, Ron Bacardí 0.04 l
• Pineapple and white rum osmosis (Ingredients for 137.5 g): Pineapple 0.03 kg, Water 0.175 l, Sugar 0.03 kg, Ron Bacardí 0.008 l, Citric acid 0.5 g