Tandoori ananas

PT55M

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Ingredients

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Grilled pineapple

Rose ice cream

  • 500ml of double cream
  • 50g of caster sugar
  • 3 egg yolks
  • 1 tbsp of rose syrup
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
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
5
Gently toast the fennel seeds under a grill, crush coarsely and leave to cool
6
In a bowl, mix together the honey, red chilli powder, crushed fennel and 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
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