This recipe uses Costa Rican Supersweet pineapples which are large, sweet and juicy - great for a Perfectly Balanced dessert. Make in advance and refrigerate so that the flavours have a chance to mingle and the muscovado sugar melts to a smooth, syrupy sauce.
Pinapple and Muscovado Creams
- 1 Waitrose Large Supersweet Pineapple
- 200g Waitrose Virtually Fat Free Fromage Frais
- 125g Waitrose Light Soft Cheese
- 1½ tsp Langdales Natural Vanilla Essence
- ½ Waitrose Madeira Cake
- 75g dark muscovado sugar
- Slice the top and base off the pineapple, cut away the skin and remove the 'eyes' as you go. Halve lengthways and cut out the core. Weigh 500g of the flesh and leave the rest to one side. (Wrap any leftover pineapple with clingfilm and store in the fridge for up to 2 days.)
- Whisk together the fromage frais, soft cheese and vanilla essence until smooth. Finely chop 150g pineapple and stir into the fromage frais mixture. Cut 12 small wedges from the remaining pineapple and reserve for decoration. Thinly slice the rest of the pineapple into bite-size pieces and spoon half of it into 6 tall serving glasses, tumblers or ramekins. Crumble half the cake over the pineapple, then spoon over half the fromage frais mixture. Sprinkle half the sugar over the top.
- Add a second layer using the remaining ingredients and decorate with the pineapple wedges. Chill for about 30 minutes before serving.
Any leftover pineapple can be chopped into small pieces and folded into Greek yogurt with maple syrup or honey. Alternatively, slice, drizzle with kirsch or rum and a sprinkling of demerara sugar, and grill lightly. Serve with frozen yogurt.
The easiest way to remove the 'eyes' from the pineapple is to stand it on a chopping board and thinly slice the skin off. Then run the knife at an angle either side of the 'eyes' forming a channel.
- Preparation time: 20 minutes, plus 30 minutes chilling time
- Total time: 50 minutes
Typical values per serving:
2.9% fat per serving
Average user rating Based on 1 rating
This recipe was first published in Fri Mar 01 00:00:00 GMT 2002.