FAST & FAB

Super Food Ideas - - FRONT PAGE -

SERVES 6 PREP 20 MIN­UTES (PLUS FREEZ­ING)

COOK 30 MIN­UTES

YOU’LL NEED A 3CM ROUND CUT­TER AND A 10CM ROUND CUT­TER FOR THIS RECIPE

1 litre vanilla ice-cream 50g sa­chet co­conut milk pow­der ½ cup caster sugar 50g but­ter, soft­ened ¼ cup thick­ened cream 1 ta­ble­spoon bour­bon whisky (op­tional) 1 large pineap­ple ¼ cup fresh mint leaves 1 ta­ble­spoon toasted co­conut flakes

1 Place ice-cream in a bowl. Set aside for 10 min­utes to soften (but not melt). Add milk pow­der. Stir to com­bine. Re­turn to tub. Cover sur­face with plas­tic wrap, then lid. Freeze for 6 hours or un­til firm. 2 Place sugar and ¹⁄³ cup wa­ter in a saucepan over medium heat. Stir, with­out boil­ing, for 5 min­utes or un­til sugar has dis­solved. In­crease heat to high. Bring to the boil. Boil, with­out stir­ring, for 8 to 10 min­utes or un­til dark golden. Re­move from heat. Care­fully add but­ter, stir­ring un­til melted. Add cream and whisky. Mix well. Set aside. 3 Cut pineap­ple into 6 x 1cm-thick rounds. Us­ing a 10cm round cut­ter, re­move and dis­card skin from pineap­ple slices. Us­ing a 3cm round cut­ter, re­move and dis­card core from cen­tre of pineap­ple slices. Place pineap­ple on a tray lined with pa­per towel. Pat slices dry with pa­per towel. 4 Heat a greased bar­be­cue grill on medium heat. Add pineap­ple. Brush with a lit­tle of the caramel sauce. Cook for 5 min­utes or un­til pineap­ple starts to caramelise and char. Turn. Brush with a lit­tle more sauce. Cook for 5 min­utes or un­til start­ing to char. Trans­fer to serving plates. Top with scoops of ice-cream and driz­zle with re­main­ing sauce. Sprin­kle with mint leaves and toasted co­conut. Serve im­me­di­ately. NU­TRI­TION: (per serve) 1902kj; 24.5g fat; 18g sat fat; 4.9g pro­tein; 51.5g carbs; 2.5g fi­bre; 48mg chol; 125mg sodium.

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