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Pineapple with aniseed cream


Serves 4

•    125 cl of fromage blanc
•    4 level tablespoons of cane sugar
•    3 tablespoons of Pastis HB
•    1 fresh pineapple



Slowly stir the sugar into the fromage blanc. Add the pastis as you continue to stir. Leave to rest for 2 hours in the fridge. Peel and slice the pineapple.
Serve the pineapple topped with a spoonful of the cream.