To Prepare The Blinis
Preheat the oven to 375 F. Mix together the yolks, cream, vanilla
bean pulp, lemon zest and flour. Whip whites slowly adding sugar until
meringue holds peaks. Fold whites into egg yolk batter.
Warm an 8" teflon sauté pan over medium heat and add some
clarified butter. When hot, add enough batter to fill pan evenly and approximately
1/2" high. Sprinkle with some almonds and drained raisins. Brown
for 1 minute then transfer to oven. Bake until blinis puffs up and is
light golden brown on top, approximately 5-7 minutes. Flip blini out onto
a plate and set aside to cool. Repeat with the remaining batter. Cut into
Heat some sugar in a teflon sauté pan over medium heat until it
caramelizes lightly. Add a bit of clarified butter and blini rounds and
sauté, tossing frequently, until blinis bits are lightly caramelized
For the sautéed pineapple:
Warm sugar and honey in a sauté pan over medium high heat until
lightly caramelized. Add pineapple dice and cook, tossing frequently for
1-2 minutes, just to warm the pineapple and coat evenly.
For the sauce:
Caramelize sugar, deglaze with pineapple juice and add saffron and vanilla.
Mix in pectin and reduce until sauce coats the back of the spoon. Strain
Place 4 warm blini rounds on a plate, sprinkle with powdered
sugar and garnish with ice cream, sauce and pineapple chips.