Piña Colada Pralinen: Pineapple jelly and coconut ganache, cut with the cutting harp

Bring the full-fat cream to the boil in a saucepan and, in the meantime, chop the White couverture into small pieces.

In a separate Bowl, whisk the egg yolks with the caster sugar.

As soon as the cream boils, turn the hob down to low. Add a splash of the hot cream to the egg yolk mixture and stir well. This warms the yolks gently so they do not scramble.

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream, stirring constantly, and raise the heat slightly again.

Heat the mixture carefully to 82 °C, stirring constantly. A Thermometer is essential here: below this temperature the mixture is not safely pasteurised, above it the egg yolk will set.

Once 82 °C is reached, take the saucepan off the heat, add the chopped couverture and stir it in with the Whisk. The ganache will become very thick. If needed, warm it briefly and gently until all the couverture pieces have melted.

Once the ganache is smooth and firm, stir in the coconut Syrup and the dark rum. The consistency changes noticeably: the ganache becomes softer and flows smoothly from the Whisk.

Add the soft butter and stir it in well until the ganache is smooth again.

Pour the ganache into a new Bowl and stir in the desiccated coconut.

Cover the ganache directly on the surface with cling film so that no skin forms, and leave it to cool at room temperature for 2 bis 3 hours. In the meantime, prepare the Jelly.

Line a square cake ring measuring 22 x 22 cm with cling film. Mix the pectin with crystal sugar part 1, combine crystal sugar part 2 with the glucose syrup, and dissolve the citric acid in water part 2. Warm the pineapple fruit puree with water part 1, sprinkle in the sugar-pectin mixture while stirring, and after a gentle simmer add the sugar-glucose mixture.

Cook the mixture to 106 °C while stirring, using the Sugar thermometer. Then remove the pan from the heat and stir in the dissolved citric acid. It makes the pectin set, which is why it goes in right at the very end.

Pour the hot jelly immediately into the prepared cake ring and leave it to cool.

Sprinkle the cooled jelly generously with crystal sugar. Let it rest for another 30 minutes, then loosen it from the ring with a small Spatula.

Place a silicone mat on the ganache board and set a 3 mm frame for ganache on top of it. Put the jelly in the centre with the sugared side facing down and carefully peel off the cling film.

Place two ganache frames of 5 mm on top of it. Briefly smooth the cooled ganache with the rubber scraper and spread it evenly over the jelly.

Place a second silicone mat on the ganache and roll several times over it with a rolling pin until no air bubbles remain. Put the slab in the fridge for at least one hour.

Carefully peel off the upper silicone mat and loosen the frames from the ganache with a small spatula. Coat the surface thinly with tempered white couverture (melt to 40 to 45 °C, cool to 26 to 27 °C, then warm to 28 to 29 °C) and let it set for about 10 minutes. This layer will later become the underside of the pralines.

Turn the slab over once by 180 degrees so that the couverture side faces down, and place it on the cutting harp. Cut it into strips 3 cm wide.

Turn the strips 90 degrees with the help of a cake tin and cut them into 1.5 cm wide pralines. Also use the cake tin to loosen them from the harp.

Press each praline bottom side (coated with couverture) into the tempered White couvertureso that only the sugared surface sticks out.

Slide the dipping fork under the praline, lift it out of the couverture and tap it lightly so that the excess couverture drips off. Then carefully scrape it off on the edge of the tempering device.

Place the pralines on baking paper to cool and slide the fork away sideways.

Let the couverture set completely. Your pina colada pralines are ready.