Pineapple and raspberries with creme fraiche chantilly

Pineapple and raspberries with creme fraiche chantilly

By
From
So French So Sweet
Serves
4

Choose a very ripe and sweet pineapple and the best raspberries for this dessert. If the raspberries are not sweet, use strawberries or blackberries.

Ingredients

Quantity Ingredient
juice of 1 lemon
55g sugar
1/2 seeds vanilla pod
8 round slices of fresh pineapple, about 5 mm thick
200ml creme fraiche or cream
2 teaspoons milk
400g raspberries

Method

  1. Combine the lemon juice, 2½ tablespoons water and 40 g of the sugar in a small saucepan. Bring to a simmer and cook for 1 minute. Transfer the syrup to a heatproof bowl. Stir in the vanilla seeds and set aside to cool.
  2. Trim off the pineapple skin and cut out the hard centre core from each slice.
  3. Place half the lemon syrup in a small tray and top with the pineapple slices, taking care not to break them. Pour the remaining syrup over the top, cover with plastic wrap and refrigerate for at least 1 hour.
  4. Using electric beaters, beat the creme fraiche and milk in a bowl until almost firm. Beat in the remaining sugar. Refrigerate until required.
  5. Place a pineapple ring on each plate and top with the raspberries. Add a second pineapple ring and spoon some of the syrup over the top.
  6. Pipe or spoon a little of the creme fraiche mixture into the centre of each pineapple ring and serve immediately.
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