Pineapple, Lime, Coconut, Elixir d’Anvers, Sichuan Pepper Tuile
Seppe Nobels - Graanmarkt 13
INGREDIENTS
- ½ pineapple
- 2 sprigs of mint
- ½ litre coconut milk
- 75 g sugar
- 1 tbsp cornflour
- 1 leaf of gelatine
- juice of ½ lime
- 15 cl Elixir d’Anvers
- 20 cl orange juice
- 25 g butter
- 10 g ground Sichuan pepper
- 25 g flour
- 40 g icing sugar
- a pinch of salt
- lime sorbet
- atsina cress (baby aniseed leaves)

PREPARATION
- Cut the pineapple into small dices, mix with the finely chopped mint leaves and 5 cl of Elixir d’Anvers.
- Bring the coconut milk to the boil together with the lime juice and sugar, add the dissolved gelatine and the cornflour dissolved in a little bit of coconut milk.
- Leave to cool to room temperature and add the rest of the Elixir d’Anvers.
- Fill the espuma siphon and place under pressure with 3 cartridges.
- Mix the orange juice, butter, flour, icing sugar, a pinch of salt and spread on a baking sheet. Sprinkle with the ground Sichuan pepper and bake for 8 minutes at 170°C. Arrange the pineapple tartare on a plate with the yoghurt sorbet, coconut and Elixir d’Anvers espuma and finish with atsina cress and the Sichuan tuile.