Pineapple and Vanilla

For the pineapple compote:
g. 300 pineapple puree
g. 10 brown sugar
g. 12 rice starch
g. 3 vanilla seed

Method:
Heat the puree with sugar and vanilla.
Add the starch and cook gently until the compote thickens.


For the ganache:
g. 100 cream
g. 320 white chocolate
g. 15 butter
g. 10 vanilla seed

Method:
Proceed as normal ganache


Assembly:
Mould semi circles in white chocolate .
Use a piping bag to fill with the pineapple compote,then complete the garnish
with the white chocolate ganache .
Coat with white chocolate.
Leave in fridge for an hour then remove from the mould.
Dot with green icing.