This is my new favourite dessert. I’ve made a lot of desserts in my time; it’s kind of my thing. Like my sister, I’m very much of the school of thought that if dessert isn’t served, the meal just isn’t complete. Which explains why, for the few years we lived together we gained several kilos each. Warm chocolate fondant was a twice weekly occurrence, especially in winter. Cheesecake was a popular one. When times got really desperate, we’d drive to the local Ben & Jerry’s for an ice cream fix – it’s much easier with two people you see, one to sit in the car and the other to run in and get the ice cream.
That ritual is a thing of the past now that I’m living in Sri Lanka. As is a lot of dairy – the milk here isn’t amazing, but the one thing they do particularly well is curd. Like a thick, velvety, almost pannacotta-esque texture greek yoghurt, it’s cheap and easily available at most supermarkets. It’s slightly sour and while I wouldn’t go eating it straight from the tub, it’s a great contrast to the sweetness of ripe fruit.
Five ingredients – fruit, yoghurt, sugar, honeycomb and mint. The last person I served it to exclaimed “It’s like a party in my mouth!” Can’t get pineapple? Substitute peaches, mangoes, bananas, figs – it works well with so many soft fruit though it is better with the slightly tangy variety.
Gently caramelise the sugar it with a blowtorch for a crunchy, creme brulee type effect or grill in the oven for a slightly charry smoky taste. I promise they both taste good.
- 1 pineapple, peeled and eyes removed
- 5 tbsp white or brown sugar
- 10 tablespoons curd or yoghurt
- sprinkle of honeycomb (or smash up a Violet Crumble bar)
- 15 leaves mint, finely sliced
- If using the oven, preheat your oven to 250C on grill setting.
- Halve the pineapple, then cut into three equal wedges each.
- Sprinkle pineapple with sugar, then place on a baking tray.
- Blowtorch evenly to form a brulee crust, or alternatively place close to the grill and until char marks appears - how long it takes will depend on your oven. Remove from oven and set aside.
- Place yoghurt on individual plates, then top with mint and honeycomb. Place pineapple on plates last (so as not to warm up the yoghurt) and serve immediately.