INGREDIENTS 1 pineapple 100 g of Passion Fruit jam 1 lime 1 bunch of basil 50 g of butter 50 g brown sugar 1 stopper of rum 1 puff pastry lowered (house or trade) 20 cl of whipping cream 100 g of white chocolate 20 g of dried coconut PREPARATION Chop the white chocolate. Heat the cream and pour over the chocolate. Mix until a homogeneous texture is obtained and place in a cool place for at least 2 hours. Peel the pineapple and cut into fairly thick slices. Melt the butter over very low heat in a large pan and let the basil leaves steep. Add the sugar, lime juice, jam, rum, lime zest and let the pineapple caramelise by turning over regularly. Let cool. Remove the basil leaves from the pan. Cover a baking tin with parchment paper. Arrange the pineapple slices harmoniously without leaving any space. Cover with puff pastry making sure to fold the edges inwards. Cook for 25 minutes until the dough is golden brown. Place a plate on the mold and return without burning! Pour the white chocolate mixture into a very cold salad bowl and whip the cream with an electric mixer. Serve each part of tatin with the whipped cream and decorate with the dried coconut.
