Ananas Georgette (Pineapple Filled with Pineapple Bavarois)

Ingredients

• 1 fine whole pineapple
• Bavarois composition with pineapple purée

Instructions

1. Remove the inside of the whole pineapple, leaving a thickness of flesh of one centimetre in the bottom and at the sides; keep the slice cut from the top with its leaves.
2. Cut the removed pineapple into thin slices and add them to the Bavarois composition with pineapple purée.
3. Fill the emptied pineapple with this composition.
4. Let it set in a cool place.
5. Arrange on a napkin and put back the top slice so the pineapple looks as it ordinarily does.