RECIPE: HOW TO DO FRAGRANT MAPLE PINEAPPLE WITH COCONUT ICE CREAM

Ching-He Huang’s quick and easy Chinese-inspired dessert recipe, made with pineapple and ginger biscuits, is ready in just 15 minutes.

RECIPE FRAGRANT MAPLE PINEAPPLE WITH COCONUT ICE CREAM

1 small pineapple, peeled, cored and sliced into 1cm rounds, then cut into fan-shaped thirds
Pinch ground cinnamon
3 tbsp good-quality Canadian maple syrup
½ lemongrass stick, finely grated
8 ginger biscuits
1 large pink grapefruit or pink pomelo, cut into segments
250g-300g coconut ice cream (we like The Coconut Collaborative Coconut & Vanilla Snowconut frozen yogurt, from Ocado)
Edible gold leaf to garnish (available from large supermarkets)
Handful edible flowers (optional)

Put the ginger biscuits in a food processor and whizz to make crumbs (or put in a food bag and bash with a rolling pin).
Set a wok over a medium heat. When hot, add the pineapple pieces, cinnamon and maple syrup, then cook, tossing, for 2-3 minutesuntil caramelised and tender.Add the lemongrass at the end and keep warm over a very low heat.
Divide the ginger biscuit crumb equally among four bowls, then arrange the pineapple and grapefruit or pomelo slices on top. Add a scoop of ice cream to each, then garnish with the gold leaf and edible flowers, if using.