If you would like to impress your friends with a dessert, this is an easy, yet delicious and impressive dessert to use. Like most fine dining desserts these days there are several components, however each component is easy to do. When they come together they really do compliment each other. My husband says that this is the dessert he dreams of the most! You can imagine that if he loves it THAT much, I am sure your partners and friends will love it also!
Use the recipe I have here. I use the nut crunch for breakfast with a nice bowl of fresh fruit, but I also use it for this dessert. It serves as a bit of crunch and texture which is important for the balance of the dessert.
Yoghurt Ice Cream
Prepare the recipe I have here.
- 100ml milk
- 100ml cream
- 2 tablespoon of fennel seed
- 2g ground lecithin
Put the milk, cream and fennel in a saucepan and bring gently to the boil. Remove from the heat, and leave to infuse for at least 2 hours, or overnight. Sieve the mixture. Gently bring the mixture back to the heat until its just about to boil. Whisk in the lecithin using a hand blender. Collect the foam from the top of the sauce and use to garnish the dish.
- A couple of wedges from your prepared Pineapple
Preheat the oven to 180°C. I finely slice a couple of wedges from the prepared Pineapple you will roast. On a baking tray place the finely sliced pineapple onto parchment paper, and bake for 5 minutes. Turn the slices over and bake for another 5-10 minutes until dried. Leave to cool, and then place in an airtight container to keep until ready to use.
- 1 large Ripe Pineapple
- 200g Unsalted Butter
- 125g Maple Syrup
- 30ml Water
Prepare the pineapple: peel, cut in quarter, removing the core, and slice into large wedges. Fry the pineapple wedges in a frying pan over a medium heat. Remove the pineapple and place into a roasting dish, leave to one side. In the same frying pan, melt the butter until foaming, then add the sugar. Slowly bring to the boil, and pour over the pineapples. Place in a preheated oven at 190°C for 20 minutes, basting every 5-10 minutes. You should end up with beautiful, and deeply coloured pineapple. Remove from the oven and cool for 3-4 minutes before serving.
Place a line of the Nut Crunch on a plate. Place a couple of pieces of roasted pineapple onto the nut crunch. Add a scoop of yoghurt ice cream. Decorate with the Pineapple Crisps. As a final touch, add the fennel foam over the roasted pineapple.
Serve and enjoy!