Vanilla Pannacotta served with Roasted Pineapple Recipe

Vanilla Pannacotta served with Roasted Pineapple (Serves 4)

An elegant dinner party dish, which can be prepared well in advance...

Ingredients: 250ml Double Cream
                          250ml Full-Fat Milk
                          1 Vanilla Pod
                          4 Gelatine Leaves (Soaked in Cold Water)
                          1 Ripe Pineapple (Peeled, Quartered, and Cored)
                          1 Star Anise
                          1 Cinnamon Stick
                          260g Caster Sugar
                          300ml Water

Method:

1. In a medium based saucepan pour in the cream and milk and add 60g of caster sugar half the vanilla pod. Bring to a simmer on a medium heat.

2. Once up to a simmer, squeeze out the excess water of the softened gelatine and whisk into the pan until the gelatine is fully dissolved. Pass the contents through a fine sieve or shinois into a jug. Pour into 4 round moulds and set in the fridge for 3-4 hours.

3. Meanwhile, pre-heat the oven to 200 degrees Celsius.

4. Place the sugar and spices into a heavy-based pan and pour the water over the top. Bring the mixture to the boil on a high heat and stir thoroughly until the sugar dissolves. 

5. Reduce the heat slightly and continue to simmer for 10 minutes or until the mixture has thickened and resembles syrup. Strain the mixture into a jug, getting rid of the whole spices and set aside the mixture to cool.

6. Lay the quarters of pineapple on a roasting tray and drizzle over two thirds of the sugar syrup before placing in the oven. Roast the pineapple for 8-10 minutes and baste regularly with the remaining sugar syrup.

7. Allow the pineapple to cool, before placing in an airtight container into the fridge to cool.

8. To serve, allow a quarter of pineapple per person, and slice it thinly arranging the slices in the middle of the plate. De-mould the pannacotta and place on top before drizzling any leftover syrup from the pineapple around the plate.