I'm currently trying to make a mostly clear pineapple gel for the base of a tartelette that i'm working on. I made a version of the gel using 250g pureed pineapple (strained, but not removing the pulp entirely), 50 ml lemon juice, 60ml of simple syrup and 2.5 grams of agar agar. The end result had a nice fresh pineapple flavor, slightly too sweet for what I'm going for but the main issue was that there was leakage in the gel which i'm assuming is coming from the lemon and additionally the pulp made it sort of slushy instead of a nice clear homogenous gel. What can I do in my next version to get it closer to what i'm aiming for. Ty in advance

So, I've taken it in my head to throw a dinner party based on the theme of the dish referenced in the famous Monty Python "Spam" skit - "Lobster Thermidor aux crevettes with Mornay sauce, truffle pate, a fired egg on top, and Spam." But I have tons of friends that are veggie, or otherwise not going to be interested in lobster. What are some cool dishes to offer as an alternative that still would hit that level of indulgence?

Maybe something featuring morels?