PINEAPPLE IN SALT & CREAM OF FLORA

Methods and Directions

Salt Crust Pineapple

• Preheat the oven to 180°C. In a bowl combine salt and egg white and mix well.
• Cut off the spiky top of the pineapple, leaving the pineapple intact. Cover the pineapple in a thin layer of the salt mixture.
• Line a tray with 2 layers of baking paper. Place a large spoon of the salt mixture in the centre of the tray.
• Place the pineapple on the top, and cover completely with the remaining salt mixture, ensuring there are no holes. Bake for 3 hours and 20 minutes.
• Remove from the oven and rest in a warm place before removing the crust.
• Peel the pineapple and slice into thin rectangles.

Smoked Fromage Blanc

• Whisk Fromage Blanc until smooth. Fold in all the flowers and refrigerate for 24 hours.
• Pass the cream through a fine sieve, add sugar and a hint of salt.
• Place the candle in a clean small bowl and place the bowl on the top of the cream. Light the candle at both ends, then invert a large bowl to completely enclose the cream and candle.
• The candle will extinguish and the smoke will be trapped. Keep it for 10 minutes to allow the smoke to infuse the cream. Repeat the process 5 - 10 times, stirring the cream after each time, until a light smoked flavour is achieved – it should be very delicate.