• 4 oz mint
• 1/2 pint double cream
• 1/2 pint milk
• 4 X gelatin leaves
• 4 X lemongrass sticks (roughly chopped)
• 1 X pineapple
• 1 handfull fresh picked mint

In a sauce pan gently heat the sugar, cream, milk & lemongrass until it starts to boil.  In the meantime, soak the gelatin in cold waqter until soft then drain.

Whisk the softened gelatin into the boiling cream mixture & set aside to cool slightly.  Once the mixture has cooled slightly, pour it through a fine sieve into a pouring jug and pour into moulds or glasses & refrigerate overnight.

Peel & dice the pineapple & mix with the shredded mint, keep in the fridge until needed.

Turn out the panna cottas & spoon over the pineapple salad & serve.

Brownie

• 12oz of cooking chocolate (dark)
• 6oz unsaltted butter
• 6 beaten eggs
• 18oz of brown sugar
• 9oz of plain flour
• 6oz of milk chocolate chips
• 6oz of white chocolate chips
• pinch of baking powder

Melt the dark chocolate and butter in a heat proof bowl over boiling water. Beat together the eggs and brown sugar then fold into the flour.

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