This 5-ingredient summer dessert can be enjoyed by the whole family - or for an adult-only treat add a dash of rum to the pineapple drizzle.
Preparation time - 8 hours
Makes - 4 cups
What you'll need:
- 600ml thickened cream
- 315g (1 1/2 cups) caster sugar
- Pinch of salt
- 2 tsp coconut essence
- 1/2 pineapple, peeled, cored, chopped, plus extra, cut into wedges, to serve
How it's made:
Combine the cream, sugar and salt in a saucepan. Use a balloon whisk to whisk over low heat until the sugar dissolves (don't let the mixture boil). Stir in the coconut essence.
Transfer the cream mixture to a large bowl and set aside, stirring occasionally, until cooled slightly. Place in the fridge for 3 hours or until chilled.
Use electric beaters to beat the cream mixture until soft peaks form. Transfer to an airtight freezer-proof container and seal. Place in the freezer for 5 hours or until frozen.
Meanwhile, place the chopped pineapple in a food processor and process until smooth. Transfer to a bowl. Cover and store in the fridge until required.
Place the cream mixture in a piping bag fitted with a 1.3mm star nozzle. Pipe into serving glasses. Drizzle over the pureed pineapple, top with extra pineapple wedges and serve immediately.
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Have you made this recipe? Leave a comment below and let us know how it went.