With the combinations of the basil and sugar, the flavours simply burst in your mouth. Serves
Pineapple and lime syrup slices with sugared basil leaves
- 8 large basil leaves
- 1 egg white, lightly beaten
- 30ml castor sugar
- 1 x 400g puff pastry
- 8 small pineapple rings
- 15ml butter, melted
- juice and zest of 1 lime
- 100g sugar
- 15ml water
Put the basil leaves on a tray and very gently coat them with the egg white. Sprinkle with the castor sugar and leave to dry for about 2 hours.
Preheat the oven to 180°C. Cut the pastry into 8 x 8cm rounds. Leaving a 1cm rim, pierce the pastry with a fork all around the centre.
Lay the pineapple rings on the pastry, making sure to leave the rim clear.
Brush the pineapple with butter and sprinkle with castor sugar.
Bake until the pastry is golden and the pineapple is caramelised, about 10 minutes.
Put the lime juice and zest, sugar and water in a pot and let it simmer until a syrup forms.
Lay the rounds on a serving plate and drizzle the lime syrup over the hot pineapple. Put the sugared basil on top and serve sprinkled with icing sugar.