For the jelly: 200g passion fruit juice, 90g caster sugar, 60g water, 12.6g vegetal gelling agent, 8 ladies fingers, 200g pineapple juice. 4 tablespoons diced fresh pineapple. 4x 5cm by 7cm rings.
Sprayed the rings with nonstick spray. Place a pineapple juice in a bowl and dip the ladies fingers in the juice until just soaked through. Cut the fingers in half and place in the bottom of the rings. Then add one tablespoon of fresh pineapple dice to each ring. place the passion fruit juice caster sugar water and gelling agent in a small pan, mix thoroughly. Bring this mix to a boil and simmer for 30 seconds. Places Jelly in a jug and allow to cool for 30 seconds. Pull the mix little by little into the rings until all the jelly is used Place the rings in the fridge to set.
For the sabayon: 76g egg yolk, 34g soft brown sugar, 25g passion fruit liquor, pinch of salt, 100g double cream- soft peak.
Find a heatproof bowl that will sit over, but not touch, a pan of simmering water, and put the water on to boil. Place the egg yolks and sugar in the bowl and place over the water, whisk until they are thick and creamy. Gradually add the alcohol and salt and continue to whisk over the pan of water until a ribbon stage is reached. Allow this mixture cool and then fold in the whipped cream.
For the roasted pineapple: 1 thick slice of pineapple cut into 4, caster sugar, olive oil.
Lightly coat the pineapple with caster sugar. Heat a little oil in a medium size frying pan until hot. Carefully add the pineapple to the pan, cook until golden brown and then repeat on the other side. Remove from there pan and cool.