Pineapple Fritters with Cinnamon and Lime Sugar and Homemade Vanilla Ice Cream with Fruit

Drizzle the pineapple slices with rum or almond liqueur and marinate for 2 hours. Powder the lime zest, cinnamon stick and sugar in a food processor, set aside. Whisk the eggs with the mineral water, then add the flour, starch and baking powder, stir well and transfer to a shallow bowl. Put some flour in a deep plate. Drain the pineapple, turn first in the additional flour, then in the batter, bake in the hot butter, sprinkle thickly with the cinnamon-lime sugar and serve warm.

Bring the milk with the scraped-out vanilla pulp and the pod to the boil once and leave to cool for 2 to 3 hours. Then remove the pod. Beat the sugar, vanilla sugar and egg yolks until frothy. Briefly whip the vanilla milk with the cream, then mix everything together and place in the ice cream maker.

For the chocolate baskets, melt 350 g chocolate in a water bath. Inflate the balloons, stick scotch tape on the knot, wash the curve at the bottom and brush lightly with oil. When most of the chocolate has melted, take the pan off the heat and keep stirring until the chocolate is completely melted. Spread some chocolate on baking paper. When it is set after 2 to 3 minutes, the chocolate is at the right temperature. If not, just stir in some of the remaining chopped chocolate, wait until it has melted, do the test again and stir in a little chopped chocolate at a time until the rest works!

Then put the chocolate in a large container and dip the balloons into it. For the bottom of the dish, put a dollop of chocolate on some baking paper, do not use chocolate that is too hot, otherwise it will only run completely. Then place the already firm shell on the semi-firm / soft blob. Let dry in a cool place for at least 30 minutes. Pierce the sticky tape with a point.

To serve on the plate, first sprinkle the cinnamon and lime sugar on the fritters, pour the vanilla ice cream into the chocolate baskets and decorate with the fruit. Serve immediately!