Peel the pineapple - it is particularly ripe when the stalk in the middle is barely distinguishable from the rest of the flesh. To peel, it is best to cut off the stalk and the base, place the pineapple upright on a chopping board and then remove the skin slice by slice. Pour 125 g of pineapple into the blender. Cut the remaining 50 g into very small cubes.
Peel the bananas and add 125 g to the pineapple in the blender. Add créme double and mix until soft.
Scratch out the pulp of half a vanilla pod and stir into the cream. Stir in a pinch of salt. Add sugar only when needed - the riper the fruit, the less you need.
Prepare the dessert bowls and cover the base with the small pineapple pieces. Fill the bowls with the cream. Bon appétit!
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