- Floregano 4 pieces Honny Cress 1 punnet Green Shiso leaves 2 pieces Small pineapple. 1 each Physalis 12 each Passion fruits 2 each Dried rose petals 4 small pinch Stollen cake 4 fine slices Light brown sugar 100gr Salt
Festive caramelised pineapple, passion fruit, physalis. Shiso green leaves, Honny cress, Floregano
Festive caramelised pineapple, passion fruit, physalis. Shiso green leaves, Honny cress, Floregano
20 min
Makes four portions
Ingredients
Method
• Cut the Shiso green leaves in half.
• Peel and cut the pineapple into 4 wedges, remove the core (the hard part) and dust with the light brown sugar.
• Roast the pineapple pieces in a hot oven for 15 minutes and finish with a blow torch to impart a smoky flavour.
• Make a syrup with the rest of the sugar and water and dip the Physalis into it.
• Roll 4 physalis into the salty caramel crumbles.
• Serve with the passion fruit seeds, rose petals, floregano, freshly cut Honny cress, half of Shiso green leave and a fine slice of Stollen cake.
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