Summer trials from last year

Roughly a year ago, when I was still really into the food service side of the industry, I developed this dish for a trial. Possibly for a dessert night that never went through (I will be back someday however). 

The very exotic combination of coconut and pineapple never fails to please especially in weather like India's, making it an appealing choice for a dessert. Trying to use mostly locally sourced ingredients, cashew nuts were used for some extra crunch and some basil to give it a little kick of freshness. 

It takes be right back to the days when coming up with a dessert was easier than ever, antithetical to my days now. However, I've noticed my approach to food change drastically as I familiarize myself with the production side of the industry, and I do feel like I've made the right decision taking up food science. In time, I should be able to translate this better in dessert, the reason I joined this industry to begin with. 

Coconut custard and cake, pineapple granita and caviar, basil, vanilla cream, cashew praline.