2kg table salt
300g egg white
Preheat the oven to 180C. in a bowl combine salt and egg white and mix it well.
Cut of the spiky top of the pineapple, leaving the pineapple intact. Cover the pineapple in a thin layer of the salt mixture
Line a tray with 2 layers of baking paper. Place a large spoon of the salt mixture in the centre of the tray. Place the pineapple on the top, the cover completely with the remaining salt mixture, ensuring there are no holes. Bake for 3 hours and 20 minutes. Remove from the oven and rest in a warm place before removing the crust. Peel the pineapple and slice into thin long rectangular.
200g fromage blanc (curd cheese)
20 pcs rosemary flower
5g unsprayed rose petals
20pcs jasmine flowers
3ea lavender flower
80g caster sugar
1 Thai jasmine smoking candle (Thai grocers)
Whisk fromage blanc until smooth. Fold in all the flowers and refrigerate for 24 hours. Pass the cream through a fine sieve; add sugar and a hint of salt.
Place the candle in a clean small bowl and place the bowl on the top of the cream. Light the candle at both ends, then invert a large bowl to completely enclose the cream and candle. The candle will extinguish and the smoke will be trapped. Keep it for 10 minutes to allow the smoke to infuse the cream. Repeat this process 5-10 times, stirring the cream after every time, until a light smoked flavor is achieved – it should be very delicate.
Wild Thyme from J.Friends
Unsprayed rose petals