Every one’s a winner
SHELINA PERMALLOO’S PIñA COLADA SYLLABUB WITH CANDIED PINEAPPLE
INGREDIENTS
(Serves 4)
For the candied pineapple: 4 thin slices of fresh pineapple, skin removed 250g (9oz) caster sugar
For the syllabub: Juice of 1 lime 4–5 tbsp caster sugar 300ml (10fl oz) double cream 50g (1 ¾oz) finely chopped pineapple 1/3 coconut, finely grated, toasted in a dry pan Finely grated lime zest, to decorate
METHOD
1. The day before you plan to serve the syllabub, prepare the candied pineapple. Place the pineapple slices into boiling water and blanch for one minute, then submerge into iced water to cool. Drain.
2. Place 240ml (8fl oz) of water in a saucepan. Add 200g (7oz)of the sugar and dissolve gently over a low heat. Once the sugar has dissolved, add the pineapple slices. Do not stir, but move the pan to ensure the pineapple slices are fully immersed. Simmer for 1½ hours.
3. Remove the pineapple from the pan with a slotted spoon. Toss with the remaining 50g of sugar, and leave to dry for at least 24 hours on a wire rack before using.
4. To make the syllabub, place the lime juice in a bowl, add the sugar, and stir until it starts to dissolve. Pour in the cream and whisk until the mixture forms soft peaks. Fold in the chopped pineapple and toasted coconut.
5. Spoon into four serving glasses, and chill in the fridge for 30 minutes. Garnish with the lime zest and a slice of candied pineapple.