Pineapple confit
1 large golden pineapple
1 cup granulated sugar
1 vanilla bean
1 cinnamon stick
In a medium saucepan place pineapple, sugar, vanilla and cinnamon stick.
Cook everything in a slow heat (simmer) for half an hour or until the pineapple is completely translucent, place in a clean container and let it cool.

Mango espuma
2 cups fresh mango pulp
¼ cup sugar
1½ cup water
1 tablespoon fresh minced ginger
3 gelatin sheets

Bloom the gelatin in ice cold water, combine mango, water, sugar, and ginger bring to a boil.
Strain the liquid into a clean container to remove any accesses from the ginger, add the gelatin stir until gelatin is dissolve, pour mixture into a whipped cream canister and place 1 charger, and place in the cooler until ready to use.


Mandarin saffron sorbet
9 ounces water
3 ounces dextrose
2 ounces sugar
16 ounces mandarin juice
1 teaspoon saffron
1 ounce lime juice

In a medium saucepan place water, dextrose, sugar and saffron to a quick boil or till sugar is dissolve place the mixture over ice bath.
When the syrup is completely cold add the mandarin and lime juice stir well.

Pour the mixture into an ice cream maker and process according to the manufacturer?s instructions.


To serve
Place on a desire plate 2 tablespoons of the pineapple confit , place a scoop of mandarin sorbet over the pineapple, and finish with a big dot of the mango foam.