Pineapple, Lime, Coconut, Elixir d’Anvers, Sichuan Pepper Tuile

Seppe Nobels - Graanmarkt 13
  • 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)


  1. Cut the pineapple into small dices, mix with the finely chopped mint leaves and 5 cl of Elixir d’Anvers.
  2. 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.
  3. Leave to cool to room temperature and add the rest of the Elixir d’Anvers.
  4. Fill the espuma siphon and place under pressure with 3 cartridges.
  5. 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.