P38: GRILLED PINEAPPLE CARAMEL
P39: MINT THINS PUDDING
P39: STICKY TOFFEE PUDDING
P40: WHITE CHOCOL ATE & RASPBERRY PANNA COT TA
P41: BERRY & MAPLE PAVLOVA
P41: APPLE GALETTE DES ROIS
P42: RHUBARB CRUMBLE
P43: GATEAU DE CHOCOL AT
P43: POACHED PEARS
P44: LEMON MERINGUE PIE
P44: RHUBARB & GIN TART
WWW.FOODHEAVENMAG.COM BAKE AND DECORATE
Grilled pineapple, coconut cream & watercress caramel
SERVES 4
1 whole pineapple, skin removed
200g (7oz) caster sugar
140g (5oz) unsalted butter
120ml (4fl oz) single cream
1 strip of lime zest, removed with a peeler
10g (½oz) watercress 2 tins of coconut milk, chilled in fridge overnight
1 vanilla pod, seeds scraped 2tbsp icing sugar
1 Preheat the oven to 180°C/Gas Mark 4 and line a small baking tin with nonstick paper.
2 Using a paring knife, remove the eyes on the pineapple, following the helix pattern that they make – this will leave you with a pretty spiral pattern that will cling to the caramel.
3 To make the caramel, heat the cream just to boiling point in a small pan and set aside.
4 Make a direct caramel by taking a small frying pan and heating over a medium heat. Cover the base with a thin film of sugar and, without stirring, keep sprinkling over the sugar as patches dissolve. If you feel like it is going too fast, remove the pan from the heat and swirl to distribute any lumps.
5 Once all the sugar has dissolved, turn up the heat and bubble until it reaches a rich amber colour. Remove from the heat.
6 Add 50g (1¾oz) butter along with the lime zest, cream and watercress. It will splatter but that’s fine. Whisk to combine – if it seizes at all, return to the heat and allow to dissolve.
Allow the mixture to cool to around 60°C/140°F, then remove the zest. Blend the mixture in a blender with the remaining butter until very smooth.
