Chestnut Forest a Modern Tiramisu by Laura Cassai
This was the dish I created alongside the ‘Quail, pine mushrooms, chestnuts and polenta’ recipe on M...
12 round pineapple slices, 1/3 cm (1/8 in)
250 ml (8 fl oz) water
100 g (3 1/2 oz) superfine (caster) sugar
1/2 large pineapple, peeled and roughly chopped
1 Tbs lemon juice
75 g (1½ oz) superfine (caster) sugar
Heat oven to 90°C (190°F). Bring water to the boil in a saucepan. Add sugar and stir until dissolved. Remove from heat and allow to cool. Soak the pineapple slices in the syrup, remove from syrup and arrange on baking paper on an oven tray leaving space between them. Dry in the oven for 3 to 4 hours. Remove from oven and allow to cool.
Meanwhile, add pineapple, sugar and lemon juice to a blender and mix until smooth.
Place into an ice-cream machine and follow manufacturer's instructions or simply place the liquid into a tray and the place in the freezer.
Stir the mix every 5–10 minutes with a whisk—you need to break the mix and stir. Keep doing this process until an almost solid texture is formed. Keep in the freezer.
Serve with the pineapple crisps.