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Caramelised pineapple and coconut trifle with rum syllabub

delicious. magazine
  • minutes
  • Serves 12 to 14

INGREDIENTS

1

Juice 1 lime

1/2

Pineapple

125 g

Pomegranate seeds

1

Zest and juice 1 lime

4

Egg yolks, medium free-range

1

tin Coconut milk

340 g

Castor sugar

35 g

Cornflour

50 g

Pistachios, unsalted

200 g

Readymade madeira cake, slices

5 tbsp

Pineapple juice

300 milliliters

Double cream

2 1/2 l

trifle bowl

159 1/4 milliliters

Coconut or dark rum

2

Gelatine leaves (we used costa fine leaf, from waitrose and ocado)

Ingredient ending