Guillaume Brahimi's poached pineapple with fresh lychee, coconut foam and mint

• ½ pineapple (core removed)
• 500 gm sugar
• 2 lt water
• 2 vanilla bean (split)
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• 8 lychee
• 200 ml kara coconut cream
• 1 vanilla bean
• 5 mint leaves (finely sliced)

Place sugar, water and vanilla in Tefal Heritage Triply Saute Pan and bring to the boil, reduce to a simmer.

Slice the pineapple thinly. Place pineapple into poaching syrup, leave for 2 minutes and remove pineapple and allow to drain.

Place kara coconut cream into a bowl, add scrapped vanilla bean and icing sugar and whisk together. Place mixture into cream gun, add in one cream charger and shake well. Peel and segment lychees and place over the pineapple, sprinkle over mint and place coconut cream in the middle, serve.