Ingredients
- 1 pineapple
- 2 passion fruits
- 20cl whipping cream 35% minimum fat content
- 1 vanilla pod
- 40g brown sugar
- 30g vanilla sugar
- Olive oil
To make chantilly, chill the crème fleurette in the fridge until it reaches a temperature of 4°C maximum. Once the cream has cooled, use an electric whisk to beat it to a whipped cream texture, adding the vanilla sugar halfway through. Wrap the whipped cream in plastic film and refrigerate until ready to serve.
To prepare the pineapple in advance, cut it into slices, removing the fibrous center.
When ready for dessert, preheat the plancha to medium heat for 15 minutes. Lightly oil the griddle with a brush, then turn down the heat to low.
Place the pineapple slices on the preheated plancha and let them brown. Be careful, as they cook quite quickly. Turn the slices over and sprinkle with brown sugar.
Turn off the griddle and gently caramelize the pineapple slices.
To serve, place a slice of pineapple on each plate, add whipped cream and a few passion fruit seeds. A delicious and refreshing dessert!
