Caramelised Pineapple in Rum with Coconut Cream

• gelatin sheets↗3
• granulated sugar↗4 tbsp tbsp
• pineapple↗200g g

  cut into 1 cm cubes

• dark rum↗25ml ml
• coconut cream100ml ml

  (used Biona Organic)

• double cream↗160ml ml
• muscovado sugar↗½ tsp tsp

Step-by-step instructions

1. 1

   Place the gelatin sheets in a bowl with cold water and let them soak for 5 minutes.

2. 2

   Meanwhile, heat a saucepan over high heat, sprinkle 3 tbsp of sugar and cook, swirling the pan instead of stirring, until it turns dark‑golden. Add the pineapple cubes and 100 ml of water, and boil for another 5‑10 minutes until the caramel thickens slightly and the pineapple begins to soften. Remove from heat.

3. 3

   Press out excess water from the gelatin sheets, then stir them into the pineapple mixture to dissolve. Add the rum and stir. Transfer the mixture to a bowl, let it cool completely, then chill until set, about 30 minutes.

4. 4

   Whip the coconut cream, double cream and the remaining sugar until soft peaks form. Divide the chilled pineapple mixture among three cocktail glasses, then spoon the whipped coconut cream on top. Sprinkle with muscovado sugar before serving.