PANNA COTTA WITH PINEAPPLE

Prep time 4 hours 30 mins Serves 4

300ml double cream 250ml milk

75g caster sugar

2 tsp vanilla bean paste

2 tsp powdered gelatine 1 tbsp water

Mint leaves, to serve PINEAPPLE IN LIME SYRUP 135g peeled and finely cubed pineapple

4 tbsp caster sugar

4 tbsp water

1 tbsp lime juice

1 tsp lime zest

Combine cream, milk and sugar in a small saucepan; stir over low heat until the sugar is dissolved. Stir in vanilla paste. Sprinkle the gelatine over the water in a small heatproof cup. Stand the cup in a pan of simmering water, stirring until the gelatine is dissolved.

Stir the gelatine mixture into the cream mixture. Divide the mixture between four 300ml glasses or teacups. Cover; refrigerate for about 4 hours or until set. To prepare the pineapple in lime syrup, place pineapple in a non-reactive bowl, Combine sugar, water and lime juice in a small saucepan; stir over medium heat until sugar is dissolved. Stir in lime zest. Pour this syrup over the pineapple and let it steep in it until cool. When ready to serve, top panna cottas with pineapple in lime syrup and a garnish of fresh mint.