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CHEF ALBERTO CUZZIT THE RITZ-CARLTON OKINAWA Honey & Pistachio Semifreddo with Pineapple & Coconut

Pistachio Semifreddo


  • 160g  egg yolk                    
  • 80g  sugar                 
  • 100g  Miel 
  • 80g   Water 
  • 40g    Kirsh               
  • 80g   Pistachachio 
  • 30   Honey     
  • 10g  Gelatin   


  1. Boil water and sugar in 113 ℃degrees and make a syrup.
  2. Then add egg yolk to make the pate a bomb.
  3. Mix the formed cream, paste, Kirsch, Gelatin and  add the pate a bomb and pour in a frame

Pineapple salad


  • Pineapple 400g
  • Coriander 2g
  • Pepper 5g
  • Lime Zest 2g
  • Miloires 40g


  1. Cut the pineapple cut and finely chopped
  2. Mix spices and miloires

Coconut sauce


  • 300gm Milk 
  • 250gm Coconut puree
  • 30gm Tapioca
  • 15gm  Sugar 
  • 5g   orange Zest                 
  • 2gm Gelatin


1.Mix milk  sugar orange zest  and  tapaioka  and boil them to  100 degree then  cool it  for one  hour

2.Add the other  ingredients  and  boil it until it get  thicken

Herbal bubbles


  • 10gm Lemongrass 
  • 5gm  Lemon Verbena 
  • 5gm  Mint 
  • 5gm Mint apple 
  • 2gm Rosemary 
  • 200gm Water                          
  • 20gm Sugar 
  • 1gm Sucro 
  1. Make herb tea and cool it down and cream with all other ingredients

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