Pineapple purée

Peel the pineapple, cut 4 thick slices, and mix the trimmings.

In an anti-adhesive frying pan, heat 20 g of butter, add the pineapple slices, sprinkle 10g of sugar, brown both sides then keep at 60°C in a steamer. In the frying pan add the Beaumes de Venise, the pineapple purée, the honey, reduce by half and pass through a sieve, keep at +2°C.

Zabaglione

With a whisk, mix the yolks with 3 soup spoons of Beaumes de Venise at 70°C, incorporate the reduced pineapple, whisk the liquid cream so that it becomes firm like Chantilly and incorporate into the reduced pineapple, then keep at +2°C.

Decoration

Peel and dice the kiwi and keep at +2°C. Crush 4 pralines, reserve.

Pogne

Boil 1/4 litre of milk with 1/2 vanilla pod and 50 g of sugar, then allow to cool.

Cut 200 g of pogne in 4 thick slices of same dimension. Break 2 eggs, mix yolks and whites in a dish. Use another dish of the same dimension to soak the slices of pogne into the milk then into the eggs. In an anti-adhesive frying pan brown the slices of pogne.

Final touch

Dispose on 4 plates: the zabaglione, the 4 slices of warm pogne with the 4 slices of fried pineapple, 1 ball of honey ice cream from Daniel Giraud, the crushed praline and diced kiwi.

Serve immediately

ENJOY YOURSELVES!!