Tag Archives: pineapple

Coconut Panna Cotta with Caramelised Pineapple

This fabulous dessert bursts with exotic flavours and shouts tropical paradise! Cool, refreshing and rich coconut partying alongside warm, caramelised pineapple – a lovely duo that is equally gorgeous separately!

Serves 4

What you need…

4 dariole moulds, greased with vegetable oil

2½ gelatine leaves

100ml whole/coconut milk

65g caster sugar

450g Rachel’s coconut yogurt

8 wedges fresh pineapple

3 limes: zest of all, juice of 2

A splash of dark rum, optional

What to do…

Soak the gelatine in cold water for 5 minutes.

In a pan, bring the milk and 1 tablespoon of the caster sugar to simmer. Set aside to cool a little. Squeeze the water from the gelatine and dissolve the leaves in the milk and sugar. Cool slightly, stir in the yogurt and pour into your prepared moulds. Pop into the fridge and chill for at least 3 hours and up to 2 days. (Love the preparing ahead element of this).

Mix the pineapple with the remaining sugar and zest and juice of 2 limes. Cover and pop into the fridge until you are ready to serve, turning occasionally. (My plans changed when I made this and I left them in the fridge overnight to no ill effect).

Heat a non-stick frying pan over a high heat. Add the pineapple, wiping off the excess marinade. Cook for 3 minutes on each side, until caramelised, enjoying the delicious, heady aromas as you go. Add the reserved marinade and rum, if using, and bubble for a couple of minutes, turning the pineapple soft and sticky.

Invert the panna cottas onto serving plates, top with the remaining lime zest (I forgot this part!) and serve with the pineapple and juices – de-lic-ious!!!!

Tip…

To encourage the panna cotta out of it’s mould, just prod the tip of a knife down one side – it releases the ‘air lock’ and out plops the panna cotta.

Inspired by…

Waitrose.com

How easy…

Spectacularly and most of it can be done ahead so it’s ideal for dinner and supper get-togethers.

 

 

Pineapple Steeped in Kirsch

I don’t suppose I can really call this a recipe, but it’s definitely worth sharing. This dessert is gorgeously refreshing and tangy BUT with a definite kick – the sweet, juicy flavour of the pineapple combined with the subtle (but extremely alcoholic) taste of the Kirsch cherry liqueur is simply sublime. A lovely dessert, summer or winter, but especially good after something really spicy, e.g. a hot curry.

What you need…

1 ripe pineapple

80ml Kirsch liqueur

Sprig of mint, to garnish (optional)

What to do…

Cut the pineapple in half lengthways, remove the flesh and discard the core. Chunk the fruit into bite-sized pieces. Tip the pineapple chunks into a bowl, pour over the Kirsch and cover with cling film. Give the whole lot a good shake and then pop into the fridge overnight to allow the wonderful flavours to develop.

Serve the Kirsch-steeped pineapple chunks on their own or with a dollop of double cream or natural yogurt. That’s it – couldn’t be easier and very well worth the minimal effort!

Tip…

You might want to shake the bowl every now and then whilst it’s ‘gathering’ in the fridge, just to make sure the Kirsch is evenly distributed.

A little bit about Kirsch…

Produced mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch’s full name is kirsch wasser (pronounced vasser), meaning cherry water. Originating from the Black Forest, in the Southern area of the country, it’s an eau de vie (a type of brandy) made by double-distilling the fermented juice of the sour morello cherry. As it’s not aged in contact with wood (barrels are coated with wax to prevent this happening), kirsch is clear in colour, and the flavour subtley hints at its cherry origins, rather than being sweet and cloying.

Inspired by…

Absolutely no idea! Have been knocking this little one up for years!

How easy…

Simples!