Name: Sauvignon-Blanc-Braised Golden Pineapple with White Chocolate Snowflakes, Cilantro Coulis, and Passion Fruit Gelée
Yield: Makes 12 servings
Cuisine: American
Ingredients: 300 grams water; 2.5 grams citric acid (Sources); 1 slightly underripe pineapple (about 1.5 kilograms); 30 grams granulated sugar; 50 grams cocoa butter (Sources); 250 grams granulated sugar; 56.2 grams glucose; 100 grams 40% heavy cream; Micro cilantro sprigs; 4.5 grams apple pectin; 187.5 grams granulated sugar; 125 grams Boiron mango puree (Sources); About 150 grams Poaching Liquid; 1 Madagascar vanilla bean, split; 2 bunches cilantro (about 225 grams); 30 to 75 grams Simple Syrup; 80 grams white chocolate, chopped; 37.5 grams Boiron passion fruit puree (Sources)

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

White Chocolate Snowflakes

80 grams white chocolate, chopped
50 grams cocoa butter (Sources)

Method

When Sebastien worked at The French Laundry, the meat station would always braise short ribs on Tuesdays. He was fascinated by the technique behind them and decided to braise something himself. He thought pineapple would be perfect. He liked its combination of intense sweetness and great acidity, and it’s a sturdy, meaty fruit that he knew would work well with a high-heat techn