1 ripe pineapple, peeled, halved, cored and thinly sliced

1 celery stalk, thinly sliced

2 cups (250 ml) water

1 cup (210 g) sugar

1 1-inch (2.5 cm) piece ginger, thickly sliced

1 lemongrass stalk, roughly chopped

1 lime, zest and juice

1/2 cup (130 g) ricotta cheese

1/4 cup (60 ml) 35% whipping cream

Place the pineapple and celery in a glass dish.

In a pot, bring the water, sugar, ginger, lemongrass, lime zest and lime juice to a boil. Let simmer for 5 minutes. Pour the hot syrup over the pineapple and celery and let macerate until the syrup has cooled, about 10 minutes. Drain the pineapple and celery over a bowl. Remove the ginger and lemongrass. Reserve the syrup for another use such as cocktails or fruit salad.

While the syrup is cooling, whip the ricotta and cream in a small bowl until the mixture thickens.

Place the pineapple slices on plates, folding them to give volume. Garnish with the ricotta cream and top with the celery.

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