Chilled coconut panna cotta with pineapple flowers

Serves 10-12 Desserts and puddings

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Method

To make the flowers, preheat the oven to 110C/225F/Gas 1⁄4 and line 2 large baking trays with baking paper. Cut the 1⁄2 pineapple into very thin slices, pat dry using kitchen paper and then transfer the slices to the prepared trays. Bake for 30 minutes, flip them over and bake for a further 30 minutes or until lightly golden.

Keep cooking and turning every 15 minutes until they are really quite dry. Remove from the oven, allow to cool for 5 minutes and then carefully press the slices into a muffin tin or egg carton to form a flower. Leave to cool completely.

Crush the biscuits in a food processor. Melt the butter and stir well into the crumbs. Press the mixture into the loose-bottom fluted flan tin. Chill for 30 minutes.

Place the coconut cream, cream, vanilla pod and maple syrup in a saucepan and bring to a boil. Remove from the heat and leave to infuse for 15 minutes. Scrape the seeds into the cream and discard the pod. Soak the gelatine leaves in warm water for a few minutes to soften. Squeeze out excess water and stir into the coconut cream until dissolved. Set aside to cool completely and beginning to thicken. Pour the filling into the tart cases and chill until set.

To make the cream, dice the remaining pineapple (discarding the central core) and weigh the flesh. Add an equal amount of sugar to the pineapple and leave to macerated for 1 hour. Purée the mixture in a food processor and then pass the juice through a fine sieve. Heat the sieved juice in a small saucepan until the sugar is dissolved. Leave to cool completely. Whip the cream until it is thick, then gradually whisk in 4tbsp of the pineapple syrup until thickened. Reserve the remaining juice. Spoon the whipped cream onto the tart and serve decorated with the pineapple flowers. Cut into wedges and drizzle with the extra sauce.