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
BG/SBLC FOR LEASE OR PURCHASE I have a direct genuine provider for BG/ SBLC specifically for lease, at leasing price of 6+2 of face value, Issuance by HSBC London/Hong Kong or any other AA rated Bank in Europe, Middle East or USA. All inquires to should include the following below: Complete contact information: What exactly do you need? How long do you need it for? Are you a principal borrower or a broker? Frank firstname.lastname@example.org
» 29m ago
» 10h ago