Mould shells of tempered Callebaut N°W2 white chocolate into a oblong silikomart mould, pour off excess chocolate and scrape the moulds clean.
Leave the moulds for a moment at room temperature until they are pre-crystallised (set).
Then place them in the fridge for a few minutes, to make sure they set completely.
When they are fully hardened, gently press them out of the mould.

Poach the pineapple in the purees by heating it to around 80°C.
Add the sugar-pectin mixture and cook slowly until the pineapple is al dente.
Cool down and the compote is ready to use.

Make a Crème Anglaise from the first four ingredients.
Soak the gelatine in water, and squeeze out the water. Add the soaked gelatine to the warm Crème Anglaise.
Pour the Crème Anglaise over the chocolate and make an emulsion with a stick blender. Cool down to approx. 28°C.
Then add the whipped cream.

Mix the flour, starch, sugar, vanilla and salt together.
Add the eggs and mix in the softened butter.
Mix until the dough is firm.
Roll out the dough to about 2 mm thick and cut out the sablé bases with an oblong cookie cutter that fits the silicone mould.
Bake at approximately 165°C until light golden brown.

Melt the butter and melt the Power FlowerTM in it.
Then mix in the final ingredients. Finish with a stick blender.
Spread the dough into a decoration mould and bake at 160°C for approximately 6 minutes.

Ingredients per dessert

A thin layer of pineapple compote is filled into the moulded chocolate shell, followed by a layer of white chocolate mousse.
Brush the base with a palette knife and place the mould in the fridge to set for at least 20 minutes.
To serve, place the mousse element on the crispy sablé and decorate with the baked decoration, raspberry and chocolate butterfly from Mona Lisa and any other decoration of your choice.