Spread mixture on a sheet of parchment paper to a thickness of 2 cm. Bake in 350°F convection oven for 12 minutes or until the dough bounces back under your fingers. Let cool, then cut with a 3-inch round cookie cutter.
Heat pineapple and coconut vegetable yogurt in a double boiler until it reaches 60°C. Add the neutral gelatin and water mixture and mix well. Place in the freezer for 30 minutes or until the mixture begins to firm up. In a 3-inch pan, place a Red Velvet baladin, add a slice of pineapple bavarois, another baladin, then a final layer of pineapple bavarois. Decorate with a caramelized pineapple rose or other toppings.
In a saucepan, boil the haskap berries with 100 ml of maple syrup for 5 minutes. Remove from heat and process in Thermomix or food processor to obtain a smooth paste. Add remaining maple syrup to bring to a coulis consistency.
In a 2 inch round pan put a slice of red velvet cake at the bottom, then add a layer of bavarois, repeat the operation. On top add a slice of fresh pineapple caramelized with sugar and cinnamon. Unmould onto the coulis.
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