MAKES 12 VERRINES
  • PINEAPPLE, VANILLA AND RUM COMPOTE

    Cut the pineapple into small cubes.
    Mix the lemon juice with the cornstarch. Scrape the vanilla bean into the mixture and heat it in a saucepan until it boils.
    Then add the rum.
    Store.

  • ALMOND COCO VANILLA STREUSEL
    • Flour 40g
    • Almond flour 20g
    • Shredded coconut 20g
    • Raw cane sugar 40g
    • Butter 40g
    • NOROHY vanilla bean 1/2 pce

    Split the vanilla bean in half, and scrape out the seeds.
    Mix the vanilla seeds, flour, almond powder, shredded coconut and raw cane sugar. Gradually add the butter and mix until a homogenous ball is obtained.
    Cut into small pieces and cook for 12 minutes in the oven at 320°F (160°C).

  • WHITE CHOCOLATE VANILLA WHIPPED GANACHE
    • Heavy cream 90g
    • Honey 10g
    • Glucose 10g
    • White chocolate 130g
    • NOROHY vanilla bean 1 piece
    • Heavy cream 240g

    Heat the small amount of cream with the glucose, the honey and the split and scraped vanilla bean. Pour in three additions over the chocolate melted and stired vigorously.
    Blend and add the second amount of cold cream.
    Cover in the plastic wrap and store in the refrigerator ideally overnight.
    Beat with a whisk to get a whipped, creamy texture.

  • ASSEMBLY

    Add about 45 g of pineapple compote in the bottom of glass.
    Then add 15 g of streusel and finish by piping a rose of vanilla ganache.

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