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pineapple salad with lime, pepper ice cream, chocolate crumble, coconut foam |

Ice cream, Cream, Biscuit Dough, Fruits

An effective, fresh dessert that can also be used throughout the seasons.

Without moderation...


Be careful with the use of the siphon, out of the reach of children.


Recipe for 4 servings

Pineapple salad

0.50 Unit(s)
1 Unit(s)
Vanilla bean
1 Unit(s)
1 Tsp
0.50 Tsp
Olive oil

Cocoa crumble

65 Gr
Almond powder
65 Gr
Hazelnut powder
100 Gr
35 Ml
15 Gr
Cocoa powder


4 Scoop(s)
Vanilla ice cream
4 Turn(s)
Freshly ground black pepper
1 Tbsp
Cocoa powder

Coconut foam

160 Gr
Coconut purée
40 Gr
35% whipping cream
10 Gr
1 Unit(s)
Gas cartridge

Preparation time: 45 min

Preheat your Oven at 375 °F

  • Pineapple salad

    Peel the lime and squeeze out the juice. 

    Peel the pineapple and dice in little cubes (brunoise)

    Slice the vanilla bean and remove the seeds. Keep the seeds aside in a little bowl. Add the lime juice, sugar and olive oil. Mix well.

    Add the pineapple cubes and lime zests. Mix.

  • Cocoa crumble

    In a pot, pour water then sugar (avoid the sides). Bring to a boil on high heat for 3 minutes. Remove from heat, add almonds, hazelnuts and cocoa powders. Mix well with a wooden spoon. Break the larger pieces and spread on a baking tray and let cool down aside.

  • Coconut foam

    Mix all the ingredients together, filter threw a fine mesh sieve, pour in a whipping siphon and add a little gas cartridge

    Lay down thesiphon  bottle in the fridge.

  • Plating

    In a bowl, put some pineapple salad, add a scoop of vanilla ice cream. Season with fresh ground pepper. Add chocolate crumble and coconut foam.

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Be careful with the use of the siphon, out of the reach of children.

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