Chargrilled Rum Pineapple with Caramelised White Chocolate Coconut Ice Cream, Lime Syrup and Ginger Crumb

I love tropical flavours so couldn’t resist coming up with a dessert which just screams heaven on a plate. Pineapple, rum, coconut, lime - I’ve included all the good stuff in this one. The price per portion would be less if cheaper white chocolate was used in the ice-cream, but try to use good-quality white chocolate otherwise the caramelisation won’t work in the oven if the cocoa percentage isn’t high enough as it is in cheaper bars. The rum could also be missed out for a kid-friendly version. This would be a great summer pudding to do on a bbq and all the different elements can be prepared beforehand so it is just a case of grilling the pineapple pieces to serve. All these flavours and textures just work so well together and I can see this becoming a family favourite from now on.

(Serves 4 - £2.69 per portion)

1. First, make the caramelised white chocolate. Break 200g white chocolate (with at least 30% cocoa butter) into pieces and place in a ceramic dish or shallow baking tray. Put in a low oven at 120C/100C fan for 30-60 mins, stirring every 10 mins until the chocolate is a deep golden brown colour. It may turn lumpy at points but keep going, this is normal. Set aside to cool.
2. Pour 450ml double cream into a large bowl with 150ml full-fat coconut milk and a can of condensed milk. Beat with electric beaters for a few minutes until it reaches soft peaks then add the cooled caramelised chocolate, a splash of vanilla extract and 100g toasted desiccated coconut. Fold briefly until incorporated then pour into a cling-film lined shallow container or loaf tin and freeze overnight.
3. For the ginger crumb, rub 100g cubed, chilled unsalted butter into 125g plain flour until the mixture resembles breadcrumbs. Stir through 25g demerara sugar, 1/2 tsp ground ginger, 1/2 tsp cinnamon, 2 tbsp chopped stem ginger, 50g crushed ginger biscuits, a handful of roughly chopped hazelnuts and a pinch of salt. Refrigerate for 30 mins before baking at 180C until golden brown. Leave to cool.
4. For the lime syrup, put 200g caster sugar with 200ml water into a saucepan and heat gently until the sugar has dissolved. Bring to the boil then add a splash of rum, the zest and juice of two limes (leaving the squeezed carcasses in the syrup to infuse), along with a cinnamon stick. Set aside to infuse for an hour.
5. Chop the pineapple into large wedges and fry in a large knob of butter over a medium heat until golden and caramelised. During the last few minutes of cooking, add the lime syrup and simmer for a couple of minutes before serving with the ginger crumb and a large scoop of ice cream.