Pineapple & coconut ice with poached pineapple
Ingredients
- Step 1 2 golden pineapples (1 large and 1 medium)
- Step 2 juice of 3 limes
- Step 3 175g golden icing sugar , sifted
- Step 4 200ml carton coconut cream
- Step 5 100g golden caster sugar
- Step 6 1 cinnamon stick
- Step 7 mint leaves, to serve
Calories: 397
Carbohydrate: 75 g
Protein: 2 g
Fat: 12 g
Cook time: 50 minutes
Prep time: 40 minutes
Total time: 90 minutes
Servings: 6
TAGS
Dessert
Dinner
Caribbean
Coconut cream
Ice cream
Lime
Lime
Make Ahead
Mary Cadogan
pineapple
pineapple
Sorbet
Directions
- Step 1 Prepare Ahead: Peel the large pineapple and cut in half, then into quarters down length, then cut out and discard the central core. Roughly chop then whizz in a food processor until it forms a rough purée. Tip into a bowl and stir in the lime juice, sugar and coconut cream. Put the bowl in the freezer for 2-3 hours until set about 3cm/1in in from the edges, then remove and whisk to break down the large ice crystals. Freeze for a further 1-2 hours until firm.
- Step 2 Meanwhile, peel the medium pineapple and thinly slice. Tip the sugar, cinnamon and 2 tablespoons water into a pan. Gently heat until the sugar has dissolved, then boil until it forms a light syrup. Add the pineapple and cook for 2-3 minutes, turning them, until they start to intensify in colour, remove from the heat and cool.
- Step 3 On the day: half an hour before serving, transfer the ice to the fridge. Serve with the pineapple and scatter with mint leaves and cinnamon from the poaching liquid.