Pina colada cannelloni

Cut the pineapple into slices 1.5 mm thick using the slicer and cut these slices into 10 x 10cm squares. Place the pineapple square into the syrup in a vacuum bag at 100% and cook at 70 degrees for 1 hour.

For the confectioner's custard: Place 400ml of coconut milk, 50g of pineapple juice, 20g of rum and the star anise in a bag at 70 degrees for 1h 30. Beat the egg yolks with 70g of sugar and the cornflour. Add the previous mixture and bring to the boil until it thickens. Set aside and cool. Once cool, whip the mixture and place in a pastry bag.

For the sauce: Blend the 100g coconut milk, 20g pineapple juice, 15g white rum, 20g sugar and the thickener to give it texture.

Fill the pineapple squares you have already cooked with the coconut custard, roll and caramelise just before serving. Finish by drizzling with sauce.