Serves 10 to 12

Method Pineapple

Fresh pineapple (1.2Kg)

1. Clean the pineapple, cut it in 1.5cm thick slices and remove the heart.
2. Grill the slices and rest them.

Method Crema Catalana

1 litre full cream milk
7 egg yolks
225g sugar
60g corn flour
A substantial sliver of lemon rind
Cinnamon stick

1. Put the milk, the lemon peel and the cinnamon in a saucepan and bring to the boil. Let stand for flavours to infuse while you prepare the eggs.
2. Whisk the egg yolks with the sugar and cornflour in a bowl.
3. Remove the cinnamon and the lemon rind then add the hot milk to the bowl and stir it until is pale and creamy.
4. Add the mixture to the saucepan and place in the oven (about 12 minutes at 180C) to thicken. Whisk occasionally to avoid lumps.
5. When the mixture has thickened, remove from the oven, pour into a bowl and cool it.

To Serve

Fill the heart of the grilled pineapple slices with Crema Catalana. Sprinkle them with sugar and caramelise using a blowtorch. Serve with a strawberry coulis.

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