Peel and cut the pineapple into 8 mm cubes, bring the syrup to a boil,
Pour it over the pineapple cubes, add the kirsch and lemon juice, set aside in the fridge.
In a plate place a few cubes of poached pineapple,
place a slice of dried pineapple on top and then a spoonful of coconut cream
(coconut powder bound in whipped cream) in the centre.
Repeat the operation 4 times, place a slice of pineapple molded as a tuile on top.
Line with a line of poaching syrup and a few diced pineapple,
powder with icing sugar.
Place a quenelle of pineapple ice cream next to it.
Dried pineapple leaves:
Pineapple, 29°B sugar syrup, caster sugar.
Peel the pineapple then cut it into slices 1mm thick using a
slicing machine, preferably.
Empty the core with a cookie cutter.
Arrange the slices in a dish, cover with cold syrup, leave to marinate for around 12 hours,
drain, place the slices side by side on a non-stick baking sheet,
sprinkle lightly with caster sugar and dry for around 25 minutes in the
oven at 130°.
Remove when the color is amber, peel them off.
For a finishing decoration, mold a few in a tile tray
