Photo: Jennifer Soo
- 2 small ripe pineapples, skin cut off and cores removed
- 200g firm ricotta
- 1/4 cup finely sliced mint
- 125g blueberries
Juice one pineapple and place juice in a saucepan. Bring to the boil and reduce to a thick syrup. Allow to cool. Combine juice with ricotta. Finely slice remaining pineapple and combine with mint. Arrange pineapple slices, ricotta and blueberries on a plate and serve immediately.
- Main Ingredients - Pineapple, Berries
- Course - Dessert