Round off a dinner party with this impressive dessert by Chris Badenoch, as featured in episode 23 of Everyday Gourmet.
Heat all ingredients in a saucepan until the sugar has dissolved, then chill completely. Churn in an ice-cream machine to manufacturers instructions.
Combine the sugar, glucose, honey, chilli and 1 tbsp water in a saucepan over low heat and stir until the sugar dissolves, then bring to the boil.
Brush down the sides of the pan with a clean wet pastry brush and cook until it turns a light caramel colour (5-7 minutes). Add the bicarbonate of soda and stir quickly with a wooden spoon – it will bubble up vigorously. Quickly pour on to a heatproof tray lined with baking paper and cool completely (15- 20 minutes).
Dust the pineapple very lightly with icing sugar, then grill over medium heat, add the rum – the sugar will caramelise.
To serve, lay the pineapple on a plate, crumble some honeycomb over and top with a quenelle of coconut sorbet.
Preparation Time: 1.5 hours
» Metric Converter
Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
» 1h ago