First, make the chocolate unfold. Heat a saucepan at the fire (or hob), upload the cream and salt, then carry to a boil. Put the damaged chocolate into a bowl, pour within the hot cream, whisk until the chocolate is melted and easy, then tip returned into the pan and hold warm.
Put the marshmallows on skewers (if you’re using timber ones, soak them in water for a minimum of half an hour first), and toast over an open fireplace, often turning, till golden brown throughout.
Lay all 12 cookies on a tray, and unfold the aspect facing up with the chocolate mix. Put a marshmallow within the center of six of the cookies, pinnacle with the final cookies sauce side down, and serve.
Dip the cut side of every fruit half in the demerara sugar, then lay them reduce aspect upon a massive plate or tray. In a medium bowl, whisk the mascarpone, cream, honey, and vanilla seeds to gentle peaks.
Roast the hazelnuts in a pan over the barbeque until browned, tip into a mortar, go away to cool a touch, then overwhelm lightly. Now for the praline: tip the caster sugar into the equal hot pan over the fireplace and wait till it starts to caramelize. When the sugar is darkish brown and runny, return the crushed nuts to the pan and toss to coat. Pour out directly to a tray lined with greaseproof paper – take care: it will be hot and sticky – then go away to cool and harden.
Heat a frying pan over the fireplace, then lay inside the fruit cut side down and depart to prepare dinner for 3 to 4 mins, till you begin to see the sugar caramelize. Turn over the fruit, cook dinner for 3 to four minutes more at the skin side, then pour over the amaretto and stand again because it will be very probable trap mild. Once the flames have subsided and the alcohol has burned off, transfer the fruit to a platter and depart to chill for 5 minutes.
Put 3 portions of fruit on every plate, spoon the smooth-whipped cream over the pinnacle, and scatter the beaten meringues and mint leaves. Chop the praline into shards (use a huge heavy knife), sprinkle on top, and serve.
Make the pancake batter, sift the flour, bicarb, cream of tartar, and sugar into a bowl. Add the eggs and 200ml milk, then beat right into a thick batter, including the remaining 30ml milk only if you had to thin it out a chunk. Mix the strawberries with the sugar and elderflower syrup, and leave to macerate for 10 minutes.
Whisk the cream, vanilla seeds, and honey to smooth peaks.
Melt a small knob of butter in a massive, heavy-based, totally frying pan set over embers until it sizzles, then wipe the butter around the pan with kitchen paper. Cooking them in batches, drop about two tablespoons of batter in step with pancake into the pan, and fry for two or three minutes. When air bubbles pop at the top, turn over and cook dinner on the opposite facet for another short while. Keep warm and repeat with the last batter – you should emerge as with 12 pancakes.
When the pancakes are cooked, divide between 4 plates (i.e., 3 according to component) and pinnacle with a big spoonful of cream and a number of the macerated strawberries, ensuring to get a number of the juices too. Mix the rum and sugar in a massive bowl, upload the pineapple wedges and go away to soak for 20 minutes.
Meanwhile, toast the coconut in a pan over the hearth, then set it apart. Once the pineapple is soaked, chargrill the wedges on all facets until smooth, brushing them with their soaking liquid as you move. Once the pineapple wedges are softened and well charred all over, switch to a big platter. Stir the lime juice into the leftover soaking liquid and drizzle over the pineapple. Scatter the chili, lime zest, and lots of mint leaves on the pinnacle, and serve with yogurt.
