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Tandoori ananas

Tandoori ananas

PT55M

1
To make the rose ice cream, put the double cream and sugar into a saucepan and bring to the boil. Remove from the flame and set aside for 10 minutes
  • 500ml of double cream
  • 50g of caster sugar
2
In a separate bowl, whisk the egg yolks until smooth, and add to the warm double cream, whisking constantly
  • 3 egg yolks
3
Pass the mixture through a fine sieve, and add the rose syrup. Mix well, then transfer to a freezer container and freeze overnight
  • 1 tbsp of rose syrup
4
Pierce the pineapple flesh with segments of the star anise and set aside
  • 1/2 pineapple, cut into 2 inch chunks
  • 1 star anise, broken into smaller pieces
5
Gently toast the fennel seeds under a grill, crush coarsely and leave to cool
  • 1/4 tsp fennel seeds
6
In a bowl, mix together the honey, red chilli powder, crushed fennel and chaat masala
  • 1 tbsp of honey
  • 1 pinch of chilli powder
  • 1/4 tsp chaat masala
7
Coat the pineapple chunks with the spiced honey glaze and cook under a grill until gently browned on the edges
8
Remove the bits of star anise from the pineapple and slice. Brush with the spiced honey glaze again and serve hot with a scoop of rose ice cream

Ingredients

Metric

Imperial

  • Grilled pineapple

  • Rose ice cream

    • 500ml of double cream
    • 50g of caster sugar
    • 3 egg yolks
    • 1 tbsp of rose syrup

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