Coupe poisson

Vanilla ice cream, pineapple and anchovy. Sounds strange until you taste it.

Preparation 10 min, total 10 min. Serves 1.

Why it works

Vanilla, caramel and anchovy blur the line between dessert and a cheese board. A perfect combination of sweet and savoury.

What you need:

• 2 tbsp Suboro Vanilla, plus a little extra

• 50 g fresh pineapple, cut into batons

• 1 large scoop of vanilla ice cream

• 1 anchovy fillet

Method:

1. Pour the Suboro Vanilla into a sundae glass.

2. Arrange the pineapple batons on top.

3. Place a quenelle of ice cream in the centre.

4. Thinly slice the anchovy and arrange it on top.

5. Finish with a little extra Suboro.

Note: a whole anchovy looks great in a photograph. On the plate, a few thin slices work better.