Tropical vanilla verrines

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.

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).

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.

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.