To begin, cut one half of the pineapple into 20 very thin slices. Bring the water and sugar to the boil in a small saucepan, then pour onto the pineapple slices. Leave to marinate for 1 hour
1/2 pineapple, halved
150g of sugar
300g of mineral water
2
Remove the slices from the syrup and reserve the syrup. Lay the pineapple slices on a plate and spread them with the sweetened ricotta. Fold the slices over to encase the ricotta like a ravioli
200g of ricotta
3
Blend the remaining half of the pineapple with 50ml of the reserved syrup and pass through a sieve to obtain some juice
1/2 pineapple, halved
4
Leave the coffee powder to infuse in a bowl with 100ml hot water for about 30 minutes, then decant into another bowl through a fine sieve. Add the alginic acid and blend
60g of ground coffee
1.5g of alginic acid
5
Add the calcium to the mineral water. Using a pipette, drop the coffee into the water to obtain small balls
500g of mineral water
2.5g of calcium alginate
6
To finish, pour some of the pineapple juice mixture into 4 soup plates. Place five ravioli on each plate, then add the raisins, pine nuts and coffee caviar. Garnish with micro herbs and edible flowers