In the desperate hope that the weather gods will be benign this weekend, here's a summery dessert for once. Not that I have anything great planned: flogging off our old car (Volvo V40, 2.0l petrol, right-hand drive, 60,000 miles, in case you're interested) on ebay or wherever I get the opportunity (shame it I can't flog it at the car boot sale happening round the corner, since it's too big for the boot of our other car, a SMART), buying a rooftop box for the new vehicle (we're driving to Austria this summer and since we're self-catering in a cabin on a farm, the rooftop box will become a natural extension of my kitchen: I mean, how can I be expected to live without my Thermomix, LeCreuset TriVita, Roesle peeler, Global knives, salad spinner and other useful kitchen utensils?), busying myself around the house and finally doing some last-minute cooking for submissions to SHF (cravings) and my very own WTSIM... dumpling! - hardly something you need good weather for.
I am usually not one to accept anything else but chocolate or some other form of complete indulgence for my last course, but this is an exception to the rule. Served up more in desperation that through careful menu-planning, I used some left-over fruit to create a little pineapple-mint number I've been wanting to make for years - you know these flavours that work perfectly in your head, but you can't quite find the perfect expression for a match made in heaven. To me, pineapple and mint is one such combination and as I was sprinkling this iced mint sugar over the thinly sliced pineapple, I couldn't help but think of a cool mojito - the sliced fruit aside, this is a kind of PG version of one of my favourite cocktails...
Pineapple & strawberry "carpaccio" with iced mint sugar
Blitz mint leaves and sugar in a Magimix and freeze for an hour.
Core, peel and thinly slice pineapple. Wash and hull strawberries and cut into thin slices. Drizzle with a squeeze of lime juice.
Sprinkle iced mint sugar over the fruit just before serving.