Ingredients

White Chocolate and Lemon Thyme Crumble
75g Unsalted butter, cut into cubes and chilled
75g Soft Brown sugar
65g Soft Plain flour
75g Ground almonds
65g White Chocolate (chopped into small pieces)
A few fresh leaves of lemon thyme, scraped from the stem for decoration

Pineapple Mousse

4g Gelatine powder
20g Water
1 Lemon zest (finely grated)
175g Cooked or tinned Pineapple Puree (no added sugar)
275g Whipping cream
230g Condensed milk

Pineapple Salad

200g Pineapple
3 Passion fruit
½ Zest of Lemon (finely grated)

Caramel Gold Crémeux

120g Callebaut – Caramel Gold Chocolate or Blond Chocolate
120g Fresh milk
120ml Double cream
55g Egg yolks
55g Caster sugar

Method of Work

White Chocolate and Lemon Thyme Crumble

1. Preheat the oven to 175°C.
2. Mix all the ingredients, apart from the Lemon Thyme, until the mixture resembles a moist sandy texture.
3. Loosely crumble the mixture into a baking tray lined with baking parchment.
4. Bake for 15-20 minutes, until the crumble is golden brown.
5. While still warm, break up any large pieces of crumble.
6. Turn out onto a separate tray and allow to cool to room temperature.

Pineapple Mousse

1. Mix the gelatine powder and water in a small bowl, and leave for about 5 minutes to hydrate the gelatine.
2. If you are using fresh pineapple, chop into small pieces and put into a saucepan. Place on a medium heat and stirring constantly break the pineapple pieces down whilst bringing it to the boil. Cook until soft and then blend to a puree in a food blender. Alternatively, use tinned pineapple and place in a food blender and puree the fruit until smooth.
3. Zest the lemon and incorporate into the Pineapple puree.
4. Whip the cream to a slightly soft consistency and then fold in the condensed milk.
5. Melt the gelatine in the microwave for 10 seconds, and mix into the Pineapple puree.
6. Fold one-third of the cream mix into the Pineapple preparation.
7. Combine with the remaining cream, and carefully fold in.
8. Divide the mousse equally between six wine glasses. Filling to a third of its volume.
9. Place in a refrigerator to set for at least one hour.

Caramel Gold Crémeux

1. Whisk together the egg yolks and caster sugar. Bring the milk and cream to the boil and carefully pour onto the egg mixture, stirring all the time. Return to the saucepan and carefully cook to a light custard, constantly stirring until the mixture coats the back of a wooden spoon. Please do not bring this custard mixture to the boil to avoid splitting out the mixture.
2. Pour the custard over the Caramel Gold chocolate
3. Mix thoroughly and pass through a sieve into a cool bowl. Leave to cool down in a refrigerator for one hour before layering the Crémeux in each glass on top of the Pineapple mousse.
4. Leave in the refrigerator for at least four hours or until the Crémeux has set.

Pineapple Salad

1. Finely dice the pineapple into a bowl and scoop out the passion fruit.
2. Mix in the passionfruit and lemon zest.
3. Spoon the pineapple salad into each glass on top of the set Crémeux.

To serve;

1. Top each Verrine with the white chocolate crumble, and a few fresh leaves of the lemon thyme. Complete with a decoration