Obulato Millefeuilles of Freeze Dried Pineapple

Ingredients:

125g Fondant
65g Glucose
65g Patisomalt
Obulato Paper cut in strips 3.5
cm wide by 21 cm long
Powdered Caramel
Freeze Dried Pineapple(lyo pina)
Silica Crystals
Silicon Mat

Method:

Caramel Powder

Dissolve Fondant, Glucose and Patisomalt
Raise to 160°C and spread on a silicon mat to cool.
Shred in a blender until fine
Keep sealed conainer to prevent becoming damp
Cut Obulato into 3.5cm by 21cm strips
Spread Obulato out on a silicon mat on an oven tray.
Sprinkle the powdered neutral caramel onto Obulato with a sieve and place three pieces of LyoPiña on each sheet
Bake for 1 min at 200°C and put the sheets one on top of the other like a millefeuille, pressing lightly so that they stay together.
Keep in a sealed container with Silica to protect from damp

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