Method

• 1.
  For the rice custard, place milk, cream, citrus rind, cinnamon and bay leaf in a saucepan over low heat and cook for 5 minutes to infuse. Discard citrus rinds and spices. Add rice and sugar and cook, stirring occasionally, for 35-40 minutes until rice is completely soft and liquid has reduced. Squeeze excess water from gelatine and add to the rice mixture, stirring to dissolve. While still warm, blend in a food processor until smooth, adding a little extra warm milk if required. Cool to room temperature. Fold in whipped cream and refrigerate until completely cold.
• 2.
  Meanwhile, preheat oven to 220°C. Line 3 large baking trays with baking paper. Place a sheet of puff pastry on each tray. Prick pastry all over with a fork and lightly sprinkle with extra sugar. Cover each tray with another sheet of baking paper, and rest another large baking tray on top, to weigh down the pastry as it bakes (bake pastry in batches, if necessary).
• 3.
  Bake for 15 minutes, then remove the top pan and gently peel off the baking paper. Bake for a further 10-15 minutes, until the pastry is browned. Transfer to a wire rack to cool completely.
• 4.
  Using a sharp serrated knife, trim uneven edges, then halve each sheet into two even rectangles. Cut each rectangle crosswise into 3 smaller rectangles (you will need 3 pieces of pastry for each mille-feuille).
• 5.
  To make the grilled pineapple, place sugar, bay leaf and 3 cups (750ml) water in a medium saucepan over high heat and bring to the boil. Stir until sugar has dissolved. Cook for 15 minutes, or until reduced by half. Add pineapple wedges, reduce heat to medium, and simmer for 10 minutes or until pineapple is slightly tender. Remove using a slotted spoon and set aside. Discard liquid.
• 6.
  Heat a chargrill pan over high heat, add pineapple and cook for 7-8 minutes until lightly charred and golden brown. Cut pineapple into small dice, then set aside.
• 7.
  To assemble, place rice custard in a piping bag with a 1cm plain nozzle. Pipe some custard over one pastry rectangle, top with 3 pieces of pineapple and then another rectangle of pastry. Repeat layering twice more. Serve immediately.