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Pineapple cheesecake slice with lychee and vanilla syrup

Andrew Nutter from Great Food Live
Andrew Nutter layers pineapple slices with a creamy white chocolate and mascarpone filling to make a pineapple-shaped pudding

Pineapple cheesecake slice with lychee and vanilla syrup

Method

1. Peel the pineapple and cut into horizontal slices, about 3cm thick. Use a circular cookie cutter to cut holes in the middle of each slice so you are left with rings of fruit.

2. For the syrup: put the sugar, water, vanilla, cinnamon and lemon zest in a pan and bring to the boil. Simmer for 5 minutes, and then add the pineapple rings and lychees and leave to stand overnight.

3. For the cheesecake filling: mix together the mascarpone and sugar in a bowl and fold in the whipped cream. Stir half this mixture into the melted chocolate, and then fold back into the remaining mascarpone mixture.

4. For the crumb: process the ginger snaps and butter together in a food processor. Lay the mixture on a plate and press the pineapple rings into it to coat them. Stack each one on top of each other on a plate to resemble the pineapple.

5. Pipe the cheesecake mixture into the middle of the "pineapple" and place in the fridge to become firm.

6. To serve: drizzle with some of the lychee syrup, and serve garnished with fresh lychees cut into flower shapes, mint sprigs and the tuile biscuits to create the pineapple leaves.

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Serves: 6

Prep: 25 min, plus overnight chilling

Ingredients

For the syrup

300g caster sugar
400ml water
1 vanilla pod, split
1 cinammon sticks (3cm)
1 tsp finely grated lemon zest
1 small pineapple
20 fresh lychees, stones removed