Piña colada syllabub with candied pineapple

“The classic lemon syllabub gets a tropical makeover with the addition of fresh pineapple and toasted coconut flakes, plus a garnish of homemade candied pineapple slices,” says former MasterChef winner Shelina Permalloo. “All the fruity flavours of a piña colada cocktail, without the inevitable hangover.”

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Nutrition Facts

Piña colada syllabub with candied pineapple

Amount Per Serving

Calories 584 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 18g113%

Cholesterol 103mg34%

Sodium 30mg1%

Potassium 100mg3%

Carbohydrates 84g28%

Fiber 1g4%

Sugar 79g88%

Protein 2g4%

Vitamin A 1103IU22%

Vitamin C 12mg15%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Piña colada syllabub with candied pineapple

This is a statement pudding

Prep Time30 minutes mins

Candied pineapple prep and drying time1 day d

Total Time1 day d 30 minutes mins

Course: Dessert

Servings: 4

Calories: 584kcal

Author: Shelina Permalloo

Equipment

• Saucepan
• Slotted spoon
• Wire rack
• Bowl

Ingredients

For the candied pineapple

• 4 thin slices fresh pineapple skin removed
• 250 g caster sugar

For the syllabub

• 1 lime juice
• 5 tbsp caster sugar
• 300 ml double cream
• 50 g finely chopped pineapple
• 1/3 coconut finely grated, toasted in a dry pan
• Finely grated lime zest to decorate

Method

• The day before you plan to serve the syllabub, prepare the candied pineapple. Place the pineapple slices into boiling water and blanch for 1 minute, then submerge into iced water to cool. Drain.
• Place 240ml of water in a saucepan. Add 200g 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 one and a half hours.
• 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.
• 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.
• Spoon into four serving glasses, and chill in the fridge for 30 minutes. Garnish with the lime zest and a slice of candied pineapple.

Nutrition

Calories: 584kcal | Carbohydrates: 84g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 103mg | Sodium: 30mg | Potassium: 100mg | Fiber: 1g | Sugar: 79g | Vitamin A: 1103IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

MasterChef The Classics With A Twist is published by DK. Photography David Loftus.

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