Pineapple put in a great performance in the group stages. Didn’t really seem to show up when it came to the Cooking Bronco, all that flaying around and for nothing. Strawberry, what a powerhouse, held in there and secured the victory over poor sweet Pineapple. But do you think Pineapple was always destined to make a meal of it?
Ether way he will make a tasty dessert.
Syllabub is a great dessert to make. It really is fool-proof, endlessly adaptable as well as delicious. A traditional syllabub is an old English dessert – a light cloud of whipped cream with an added dash or wine or champagne.
In a twist on the classic cocktail – a piña colada syllabub, with some coconut cream and rum with the left over pineapple. If you want to make an alcohol free version substitute a squeeze of lemon and some milk for the rum. The coconut cream is also optional – leave it out and add some milk in its place.
Piña colada syllabub
- 6slices pineapple – about 2cm thick, peeled.
- 300ml carton double cream
- 4 dsp icing sugar
- 6 tbs white rum
- ½ small can of coconut cream (optional)
Cook the pineapple slices on a hot griddle pan, or dry frying pan, turning once until golden. Discard the woody cores and whizz to a pulp in a food processor, reserving 4 wedges for garnish. Put into the fridge to chill.
Place the cream and icing sugar into a large bowl, and whip with an electric mixer until the cream holds a soft peak. Slowly add the rum and coconut cream until the mixture has thickened, but is still floppy (if the syllabub thickens too much add some milk to thin it). Fold half the pineapple into the cream.
Divide the remainder of the pineapple between 6 serving glasses, and top with the cream mixture, and chill in the fridge for up to 4 hours before serving garnished with the reserve pineapple slices.
Recipe, photography and styling by Helen Best-Shaw, Fuss Free Flavours (http://fussfreeflavours.com) for The Co-op Insurance.