Ingredients Checklist
Pineapple
- 1/2 pineapple, cut into 8 wedges
- 1/2 cup brown sugar
- 1/4 cup dark rum
- 3/4 cup crushed gingernut biscuits
- zest from 1 lime
Panna Cotta
- 8g gelatine leaves
- 350ml thickened cream
- 300ml milk
- 160g honey
- zest from 1 lime
- 400g yoghurt
Instructions
- For Panna Cotta, place gelatine leaves in a bowl of cold water to soften.
- Bring the cream, milk, honey and lime zest to the boil in a medium saucepan, add gelatine leaves (squeezed of excess water) and stir to dissolve the gelatine.
- Stir through yoghurt, divide between 4 shallow bowls and refrigerate overnight to set.
- Place the pineapple, sugar and rum into a ziplock bag and allow to marinate for 30 minutes.
- Heat a BBQ to medium heat, skewer the pineapple wedges and grill until well charred on both sides.
- Serve 2 skewers per bowl with a mound of crushed biscuit and lime zest.
