4 people
For the pineapple dressing
60 g sugar
1 g dried thyme
1 g dried Marjoram
1 g liquorice powder
1 g powdered ginger
1 g black pepper powder
1 g dry parsley powder
For the roasted pineapple
½ pineapple
2 vanilla pods
9 nails
40 g brown sugar
For the piña colada
½ can coco López (210 g)
500 ml pineapple juice
45 g milk
140 g cream
60 g aged rum
In addition
1 glass tube 6 cm high
25 g crushed dry ice
For the pineapple dressing
Mix all the ingredients. Set aside.
For the grilled pineapple
Peel and core the pineapple and cut into three pieces.
Cut the vanilla pods in half. Go through each piece of pineapple with a half vanilla. Drive in the nails and cover with sugar. Roast under the grill at medium heat. When done, remove the nails and vanilla. Reserve a piece of pineapple and roast it in the oven for another 10 minutes at 190°C, mash and strain it. Reserve the juice.
Cut the rest of the pineapple into portions. Set aside.
For the piña colada
Mix all the ingredients to form an homogeneous mixture. Keep cold until used.
Place the pineapple in a soup bowl with its juice. Place beside it the highball glass with dry ice. Pour the piña colada into the glass and this will exhale bubbles of piña colada. After 45 seconds, remove the glass and the pineapple will appear surrounded by bubbles.