Pineapple with aniseed cream
• 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.