Pineapple Cream

Preparation

Step 1: Prepare the pineapple

Peel the pineapple, remove the tough core and cut the flesh into small dice. Set some aside for decoration and blend the rest into a fine purée with the lime juice.

If using canned pineapple, drain it thoroughly before blending.

Step 2: Scent the milk

Pour the milk and cream into a saucepan. Split the vanilla bean in half, scrape out the seeds and add them with the pod to the milk. Bring to a simmer, turn off the heat and let infuse for 10 minutes.

Meanwhile, whisk the egg yolks with the sugar and the cornstarch until smooth.

Step 3: Cook the cream

Remove the vanilla pod from the hot milk. Pour the milk in a thin stream over the egg-sugar mixture while whisking, then pour everything back into the saucepan. Thicken over low heat, whisking constantly for 3 to 4 minutes, until the cream coats the back of a spoon.

Off the heat, fold in the pineapple purée and mix gently.

Step 4: Pour and chill

Strain the cream through a fine sieve to remove any lumps, then divide it among 6 ramekins or small glasses. Let cool to room temperature, cover with plastic wrap and refrigerate for at least 3 hours.

The cream must be well chilled and firm before serving.

Step 5: Decorate and serve

Just before serving, top each ramekin with the reserved pineapple dice, a little lime zest and a few fresh mint leaves.

Serve well chilled, with a crisp biscuit or a shortbread for a contrast of textures. The cream keeps for 48 hours in the refrigerator.