METHOD. Mix the almond powder, grated coconut and icing sugar. Whisk the egg white and sugar together. Combine the two mixtures. Spread onto a baking tray of 30x40 cm. Bake for 30 min at 180°C. Cut out a round disk of 14 cm.

420g pineapple purée

METHOD. Heat the pineapple purée, lime purée and invert sugar. Mix the pectin glaze and sugar. Add this to the fruit purée. Boil for 2 min. Add the vanilla seeds. Pour the gel over the pineapple cubes on top of the coconut dacquoise. Freeze.

METHOD. Soak the gelatine in cold water. Boil the cream (100g) and vanilla pods. Add the egg yolk and sugar. Heat to 83°C. Cool the mixture down by pouring the anglaise through a chinois into a bowl. Add the gelatine. Cool down to 38°C. Whisk the second part of the cream (375g) and add to the anglaise. Pour the mousse into a round mould of 16cm. Gently press the frozen compote into the mousse.

METHOD. Heat all the ingredients to 35°C. Preheat the spray gun. Spray the mass over the frozen entremet.