Pineapple salad with Raffaelo cream

Name: Pineapple salad with Raffaelo cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 600 g Pineapple; 1 untreated lemon; 6 Stem(s) Mint; 4 TABLESPOONS demerara sugar; 2-3 TABLESPOONS brown rum; 250 g Whipped cream; 10 balls coconut-almond confectionery

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

600 g Pineapple
1 untreated lemon
6 Stem(s) Mint
4 TABLESPOONS demerara sugar
2-3 TABLESPOONS brown rum
250 g Whipped cream
10 balls coconut-almond confectionery

Directions

1
Peel and quarter the pineapple and remove the hard stalk. Cut quarter into small pieces. Wash lemon hot, rub dry and grate peel. Halve lemon and squeeze. Wash mint, dab dry and pluck leaves from the stalks. Cut leaves roughly into strips.
2
Mix sugar, pineapple, rum, lemon peel and juice in a bowl and marinate for about 30 minutes. Stir occasionally. Cut confectionery into pieces. Whip cream until stiff and fold in confectionery. Arrange salad and confectionery cream in small glasses or bowls
3
20 minutes waiting time