Instructions
Follow the steps and taste along the way.
Make the sesame brittle
Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, until fragrant and lightly golden. Transfer them to a plate. Heat the sugar and water in a small saucepan without stirring; when the caramel turns golden, stir in the sesame seeds and 0.5 g salt. Spread the mixture in a thin layer on baking paper and leave to set for about 15 minutes.
Whip the lime cream
Briefly stir the mascarpone with the powdered sugar to soften it. Whisk in the Greek yogurt, finely grated lime zest, and 10 ml lime juice. Refrigerate the cream while you prepare the pineapple.
Brown the pineapple
Cut the pineapple into slices or wedges about 2 cm thick. Heat a large pan over medium-high heat and melt the butter in it. Brown the pineapple in a single layer, working in batches, for 2–3 minutes per side, until dark golden patches form.
Finish the pineapple and serve
Return all the pineapple to the pan and add the brown sugar, black pepper, and 0.8 g salt. Stir for 1–2 minutes, until the sugar dissolves and coats the fruit in a glossy juice. Remove from the heat, stir in the remaining 10 ml lime juice, and taste to check that the acidity balances the sweetness. Divide the warm pineapple among plates, add the cold cream, and break the sesame brittle over the top.
