We use cookies to help this site deliver the best possible experience.   Remove this notice.

Spiced pineapple lassi with masala honeycomb Recipe

A chilled yoghurt dessert served with roasted spiced pineapple and topped with masala honeycomb.

  • Preparation
    15mins
  • Cooking time
    10mins
  • Rest time
    30mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the fruit
  • Pineapple : 1 whole
  • Muscovado sugar : 100 g
  • Allspice : 10 g
  • For the cream
  • Semi-skimmed milk : 200 ml
  • Double cream : 100 ml
  • Natural yoghurt(s) : 600 g
  • For the rest of the recipe
  • Ground green cardamon : 5 g
  • Ground Cloves : 5 g
  • Ground ginger : 5 g
  • Ground cinnamon : 5 g
  • Dark chocolate : 10 g
  • Golden Syrup : 60 ml
  • Red chilli(s) : 1 whole
  • Caster sugar : 100 g
  • Bicarbonate of soda : 7.5 g
Method
  • 1. FOR THE PINEAPPLE

    Peel the pineapple, remove the core and cut the flesh into 10ml cubes. Heat a frying pan over a medium heat and then add the pineapple and the allspice. Cook for 3 minutes and then add the muscavado sugar. Cook for a further 2 minutes, coating the pineapple in the sugar and spice mix as it cooks.

    Allow to cool and then chill in the fridge before serving.

  • 2. FOR THE LASSI

    Whisk together the yogurt, milk and cream until thick.

  • 3. FOR THE HONEYCOMB

    Finely dice the chilli. Place the sugar, chopped chilli, cinnamon, ginger, cloves, cardamon and the golden syrup in a saucepan and mix together off the heat. Place on the heat and cook, without stirring, until bubbling and golden brown - this should only take a couple of minutes. Add the bicarbonate of soda, mix in and then remove from the heat and pour on to a silicon mat. Allow to cool and then break the honeycomb into shards.

  • 4. TO SERVE

    Place the spiced pineapple in a glass, top with the lassi mixture and finish with a little masala honeycomb. Serve immediately.

Chef's tip

«For a simple drink with a spicy meal mix the lassi with any fruit puree.»