Pineapple Ravioli with Passion Fruit Sauce and Curd Cheese Foam

20 min (without marinating and freezing time), simply remove the skin from the pineapple and cut into narrow slices on the slicer.

Bring to a boil with the vanilla bean, add the pineapple slices and finish with cherry brandy.

For the passion fruit sauce:

Cut the fruit in half and scrape out the pulp with a spoon. Bring the pulp and sugar to a boil once and lightly mash.

For the curd cheese mousse:

Whip the egg yolks and egg over steam, continue whipping when cooled, stir in the melted white chocolate. Stir in the cream cheese until smooth. Allow gelatine to melt in warmed cherry brandy and stir into the mixture, finally fold in the whipped cream. Place in the refrigerator for about 2 hours.

For the pina colada sorbet:

(was not prepared on air) Cut the very ripe pineapple into 1-2 cm pieces and steep together with the sugar and Batida de Coco for a few hours. Next, finely crush and pass through a sieve. Melt the gelatin soaked in cold water in the clearing sugar and fold into the pineapple puree form. Freeze in the ice cream maker.

Serve the pineapple ravioli with passion fruit sauce and with curd cheese foam and pina colada sorbet.

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