Ceci n’est pas un ananas , Dries Huisseune

Ceci n’est pas un ananas

Dries Huisseune, Bistro JETT


“I wanted to prepare a dish which is reminiscent of René Magritte’s most famous theme: giving the audience the wrong impression. Think about the painting ‘La Trahison des Images’ whereby the work shows an image of a pipe, with the written text underneath ‘Ceci n’est pas une pipe’. He is playing a game with those who are looking at his work. It really is not a pipe, but a painting, if you look at it literally. That is why I came up with the name for my dish. You see a pineapple but in reality, it is not a pineapple”, according to Dries.


Ingredients and preparation


Bavarois of white chocolate

1 vanilla pod

120 g milk

80 g sugar

60 g egg yolk

6 g gelatine

150 g white chocolate

400 g cream


Beat together the egg yolks and sugar until you obtain a light airy mass. Bring the milk to boiling point together with the vanilla and soaked gelatine. Pour the milk over the chocolate and stir well until all the chocolate has melted. Beat the cream to soft peaks and spoon under the chocolate. Fill the mould and leave to set in the fridge.


Coconut espuma

600 g coconut milk

300 g yoghurt

30 g emulsion paste

4 g instant gelatine


Blend everything, season with sweetener and place in an espuma bottle with two gas cartridges.


Bergamot ice cream

700 g bergamot coulis

1 l full fat yoghurt

250 g procrema

550 g sugar water

4 sheets of gelatine

50 g emulsion paste


Blend all the ingredients with the hand blender and leave to set in the freezer. Finish in a Pacojet and pipe it into dome shaped mats.  


Bergamot Crème

300 g bergamot juice

300 g sugar water

7.2 g agar

300 g chocolate (Ivoire)


Bring everything to the boil (except the chocolate), and after letting it boil briefly, pour it over the chocolate. Leave to set in the fridge, then mix until smooth.


Coco Crémeux

440 g crème anglaise

10 g instant gelatine

360 g white chocolate

180 g coconut paste


Add all the ingredients to the Thermomix: 8 minutes at 37 °C. Leave to set in the fridge and then put in a piping bag.


Coconut meringue

100 g water

25 g icing sugar

25 g sugar

10 g egg white powder

coconut flavouring


Blend everything and beat with a kitchen robot. Spread out thinly on mats and dry in the oven. Season with coconut flavouring.


Marinated pineapple

1 pineapple

100 g sugar

100 g water

1 star anise

2 cloves

1 tsp Szechuan pepper

Juice of 1 lime


Boil everything into a nice herby sugar syrup. Dice the pineapple and place in a vacuum bag with the syrup. Blend the remains of the pineapple until very fine, and sieve. Boil it well and pour it into pineapple-shaped moulds. Colour the top green. Arrange everything nicely together on the plate and place the meringue on top and garnish with the pineapple jelly.

Print this page