Rice Pudding with Pineapple and Passion Fruit

Passion fruit gelée:

1. Mix the sugar and the agar powder.
2. Add the passion fruit puree and water.
3. Bring to the boil, whisking frequently.
4. Pour into glasses and allow to set at room temperature.
5. Transfer to the refrigerator and let stand.

Rice and coconut pudding:

1. Put the milk, coconut milk, sugar, salt and seeds from the torn vanilla pod (keep the skin for other uses) in a small saucepan) 2.
2. Bring to the boil, whisking from time to time.
3. Lower the heat and cook, stirring from time to time until the rice is tender.
4. Fractionate on top of the passion fruit gelée and let stand.

Compressed pineapple:

1. Peel a ripe pineapple
2. Cut into desired shapes, but no larger than 1/4" thick.
3. Put them in a vacuum and seal bag and subject them to the cryovac process at maximum pressure.
4. Repeat until fruit is translucent.
5. Let stand as long as necessary

Cured egg yolks:

1. Mix the sugar and salt together 2.
2. Pour 2/3 of the mixture into a bowl and make 6 lumps. 3.
3. Carefully separate the yolks by removing as much of the white as possible without breaking the yolks.
4. Place one yolk per lump
5. Cover with the remaining sugar and salt mixture.
6. Cover and leave in the refrigerator for at least 1 to 1.5 weeks.
7. Remove the yolks when firm.
8. Remove excess sugar and salt and carefully rinse under cold running water.
9. Dry carefully with kitchen paper and tie separately in a cloth cloth.
10. Hang in a dry refrigerator for 1 to 2 weeks.
11. Store in a dry sealed container in the refrigerator for up to 1 month.