Sift the flour and salt into a large Bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Cut and core pineapple into rings 3 cm thick.

Using a ramekin, make a dry caramel into it and set.
Place a ring of pineapple in the ramekin and top with a spoon of butter and a spoon of brown sugar bake at 200C for 15 minutes and place a round of puff pastry 0.5 cm thick on the top of the pineapple covering the edges of the ramekin.

Bake at 200C for 30 minutes until you get a golden crisp pastry serve warm.

Cut the pineapple in small quarters.

Make a light caramel in a frying pan.

Add in the butter and the rum until cooked.

Add in the pineapples pieces and roast both side adding some rum and flaming it.

When nice and coloured, transfer the pan in the oven at 200C For 5 min.

Reserve until serve.

Boil the water and the coconut milk together with the lemongrass previously smashed on a chopping board.

Infuse the mix for 24 hours.

Infuse the mix for 24 hours.

Pass through the mix with a chinois and top up the missing weight with coconut water.

Add in the rest of the ingredient and boil to 75 ℃ for 10 min. Reserve for 12 hours.

Use the ice cream machine until set consistency.