VANILLA PANNA COTTA TOPPED WITH PINEAPPLE COMPOTE

INSTRUCTIONS

• Prepare the pineapple compote: Peel and finely dice the pineapple.

• Cook it on a low heat in a small saucepan along with the sugar and lemon juice for approx. 10 minutes or until the pineapple is very soft.

• Leave to cool, then mix in a food processor.

• Prepare the panacotta: Put the cream, agar-agar and split and scraped vanilla bean in a large saucepan and bring it to a boil, stirring all the while. Take it off the heat.

• Incorporate the sugar, remove the vanilla bean and pour the cream into small glasses.

• Leave to set in the refrigerator for at least 2 hours.

• When you are ready to serve, spread the pineapple compote over the panacottas.