Exotic discovery

Heat half of the purée with the sugar.

Stir in the gelatine mixture.

Cool by adding the rest of the frozen purée (diced).

Mix with the rum and the half-whipped Debic Duo.

Mix the sugar with the pectin NH.

Mix the pineapple purée with the sugar and heat to 85°C.

Dissolve the gelatine mixture.

Mix with the apricot jelly, diced pineapple and pieces of pepper.

Pour into a 14 cm-diameter silicone mould, cover with the sponge cake and freeze.

Mix the eggs, the sugar (1) and the almond powder until light and airy.

Melt the butter.

Beat the egg whites and add the sugar (2).

Mix the melted butter with the almond powder and add the flour.

Spread onto a baking tray (make sure the mixture is no more than 1 cm thick).

Bake at 210°C for 10 minutes.

After baking, immediately remove the sponge cake from the baking tray and leave to cool.

Mix the sugar (1) with the pectins and water (1) in a bowl.

Heat the water (2), sugar (2) and glucose to 40°C.

Carefully add the pectin mixture and bring to the boil.

Add the citric acid and mix with the grated coconut.

Pour into a bowl to cool.

Mix the butter with icing sugar, salt and almond powder to form a dough.

Add the eggs and mix.

Add the flour and potato starch.

Leave to cool and roll out to 2 mm thick.

Cut out 16 cm diameter circles and bake at 170°C for 15 minutes.