Rice Pudding with pineapple and passion fruit

Passion Fruit Gelee

Combine the sugar and agar powder

Add the passion fruit puree and water

Bring to a boil stirring frequently 

Portion into glasses and allow to set at room temperature briefly

Move to the cooler and chill

Coconut Rice Pudding

Place the milk, coconut milk, sugar, salt and the seeds of the scraped vanilla bean (save the skin for other uses) into a small saucepan

Bring to a boil, stirring occasionally

Turn down to a simmer and cook, stirring occasionally until rice is tender

Portion on top of the passion fruit gelee and chill

Compressed Pineapple

Peel a ripe pineapple 

Cut into desired shapes but no larger than ¼ “ thick

Place in a vacuum seal bag and cryovac at maximum pressure

Repeat until fruit looks translucent

Chill until needed

Cured Egg Yolks

Mix together sugar and salt

Pour 2/3 of the mixture into a container and create 6 divots 

Carefully separate the eggs removing as much of the white as possible without breaking the yolks

Place one yolk per divot 

Cover with the remaining sugar/salt mixture

Cover and leave in the cooler at least 1 to 1.5 weeks

Remove the yolks once they are firm

Brush off excess sugar/salt and rinse carefully under cold running water

Dry carefully with a paper towel and tie individually into cheesecloth

Hang in a dry cooler 1 to 2 weeks

Store in a dry sealed container in the cooler for up to 1 month