Ingredients

• Pineapple Carpaccio

  2 small ripe pineapples

  Finely grated zest and juice of 2 limes

  50ml Malibu rum

  250g caster sugar

  1 tsp pink peppercorns

  2 tsp LittlePod natural vanilla paste

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  Mango Mousse

  1 ripe mango, peeled and diced

  360g double / heavy cream

  100g sweetened condensed milk

  2 tsp LittlePod natural vanilla paste

  25g caster sugar

  15g lemon juice

  Garnish (optional)

  Thin slices fresh red chilli

  Micro coriander / cilantro

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  Chocolate Cherry Pecan Biscotti

  180g plain flour

  35g cocoa powder

  1g fine sea salt

  3.5g bicarbonate of soda

  250g caster sugar

  1 whole egg and 1 egg yolk (≈ 75g)

  240g egg whites (approx. 8 whites)

  5g LittlePod organic coffee extract

  5g LittlePod pure chocolate extract

  40g unsalted butter, melted

  85g pecan halves, lightly toasted

  125g dark chocolate, chopped

  85g dried sour cherries

  35g crystal or caster sugar for sprinkling

Method

Pineapple Carpaccio – prepare 24 hours ahead

• Peel the pineapples and slice very thinly. Refrigerate.
• Finely grate the lime zest using a micro plane; reserve the juice.
• Heat 450ml water and 250g caster sugar until boiling. Remove from heat.
• Add the grated lime zest, lime juice, Malibu, pink peppercorns and LittlePod natural vanilla paste. Stir well.
• Cool completely.
• Submerge the pineapple slices in the syrup. Cover and marinate overnight in the fridge.

Mango Mousse – prepare 2-3 hours before serving

• Blend the mango, lemon juice and 12g sugar until smooth; adjust sweetness to taste.
• Whip the cream to soft peaks.
• Fold in condensed milk and LittlePod natural vanilla paste.
• Gently fold through the mango purée, leaving a light marbled effect if preferred.
• Refrigerate for 2-3 hours until softly set.

Assembly and Service

• Remove pineapple slices from syrup, reserve syrup for plating.
• Place a spoon of mousse in the centre of each pineapple slice
• Fold the slice around the mousse to form a small parcel.
• Arrange on chilled plates and spoon a little lime-rum syrup over each parcel.
• Garnish with chilli and micro coriander (optional).
• Serve immediately with the Chocolate Cherry Pecan Biscotti (see below).

Biscotti – First Bake

• Preheat the oven to 180°C / 350°F / Gas 4.
• Butter and line a 25 × 40cm Swiss Roll tin.
• Combine flour, cocoa, salt, bicarbonate of soda and caster sugar in a bowl or stand mixer.
• In a separate bowl, whisk the egg, egg yolk, egg whites, LittlePod organic coffee extract, LittlePod pure chocolate extract and melted butter.
• Add the wet ingredients to the dry ingredients and mix until fully combined.
• Fold through pecans, chocolate and cherries.
• Spread the mixture in the tin and sprinkle with 35g sugar.
• Bake for 20-25 minutes until set and lightly springy.
• Remove from the oven and reduce heat to 150°C / 300°F / Gas 2.
• Cool slightly.

Slice and Second Bake

• Transfer the baked slab to a board and slice thinly with a serrated knife.
• Arrange slices on wire racks placed over baking trays.
• Bake for 10 minutes, turn the slices, then bake a further 10 minutes, or until crisp and fully dry.
• Cool completely before storing in an airtight container.

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.