Caramelised pineapples, passion fruit and chocolate ice cream

1. Melt the chopped chocolate for 5 minutes with the cream in a bain-marie. Mix with a wooden spoon. Add the milk then the butter, mix all of them.

2. Mix and place for at least 3 hours in the freezer, stirring once every hour with a fork.

3. Cut the pineapples into small cubes and caramelise them in a pan with honey for 5 minutes. Pour into a bowl and add the passion fruit.

4. Make a fruit dome and place a scoop of ice cream on top.

Photo credit: Sucré Salé