Usher in outdoor cooking season with the latest cookbook from Ben Tish, one of London’s preeminent grilling experts. Peruse this collection of recipes, which spans from classic grilled meats to more elegant vegetarian preparations. There’s even dessert in the mix, like this chargrilled pineapple with yogurt mousse.
There’s nothing like pineapple to transport you to exotic climes and holidays in the sun. Here, the fruit’s naturally sweet juices are caramelized over charcoal with the aid of a vanilla basting syrup. The yogurt mousse makes a delicious, fresh-tasting foil for the rich pineapple, and crunch comes from a scattering of praline flecked with green pistachios.
Ingredients
- 1 medium pineapple
Yogurt Mousse
- 2 gelatine leaves, soaked in cold water for about 5 minutes
- 1 1/2 cups thick, Greek-style yogurt
- 1/4 cup caster (superfine) sugar
- Generous 3/4 cup double (heavy) cream
Vanilla Syrup
- 1/4 cup caster (superfine) sugar
- 1 vanilla pod (bean), split
Pistachio Praline
- 1/2 cup caster (superfine) sugar
- 1/3 cup roughly chopped pistachios
Directions
For the pineapple
Trim the top and bottom from the pineapple, then stand it upright on a board and use a long sharp knife to cut away the skin. Cut the pineapple into quarters lengthwise, then trim away the central core from each piece before cutting into 6 slices. Lay the slices on a paper-towel-lined tray or plate in the fridge for an hour to dry a little.
Next make the yogurt mousse. Drain the gelatine from the water and squeeze out any excess. In a small saucepan on the stovetop, gently heat 1/4 cup of the yogurt until it is very warm (but don’t let it get too hot or it may split), then whisk in the gelatine. When the gelatine has completely dissolved, transfer to a medium bowl and whisk in the sugar and the remaining yogurt. In a separate bowl, whip the cream to soft peaks, then fold this into the yogurt mix. Transfer to the fridge to set – this will take about 1 hour.
For the vanilla syrup, place the sugar in a small saucepan with 3 1/2 tablespoons water. Scrape the seeds from the vanilla pod and add to the pan, along with the pod. Bring to the boil on the stovetop, then let it simmer for a few minutes until the sugar has dissolved. Remove from the heat and set aside.
For the pistachio praline, lightly oil a baking sheet. Place the sugar in a small heavy-based saucepan with 3 1/2 tablespoons water and cook over medium heat on the stovetop, shaking the pan every now and then until it melts into a caramel and turns a deep golden brown. Don’t stir it, or the sugar might crystallize. Throw in the pistachio nuts and shake the pan to coat them in the caramel, then carefully pour onto the prepared sheet and leave to cool completely. Transfer the praline to a clean tea towel, then cover and bash with a rolling pin or the heel of a knife to break it up. Ideally, you want some irregular shards, along with some more finely crushed pieces.
Light the barbecue and set for direct cooking.
Brush the pineapple slices with vanilla syrup, then place them directly on the grill and cook for 2 minutes to char before turning. Brush again with syrup and continue to cook and turn until the pineapple is evenly charred and very tender.
Brush the grilled pineapple with the syrup once more to glaze, then serve it with the mousse and praline on top.
