Tropical white chocolate coupes

Ingredients

Sauteed pineapple

• ½ fresh pineapple, or 1 x 227g can pineapple rings in juice
• 60 g brown sugar
• 1 tsp vanilla bean paste
• pinch of ground cinnamon
• 1 tsp unsalted butter

Cream filling

• 225 g creme fraiche
• 85 ml thickened cream
• 30 g pure icing sugar, sieved
• 1 tsp vanilla bean paste
• 30 g desiccated coconut

To finish

• 1 block good-quality white chocolate

Instructions

1. For sauteed pineapple: If using canned pineapple pieces, drain to remove the juice, then slice into 1 cm cubes. If using fresh pineapple, remove the skin and core, then slice the pineapple flesh into 1 cm cubes.
2. Place the pineapple, brown sugar, vanilla, cinnamon and butter into a saucepan and cook until the pineapple is tender but still holds its shape.
3. Remove from the heat and transfer into a strainer to remove any excess juice. Place into the refrigerator to chill until required.
4. For the cream filling: Whip the creme fraiche together with the thickened cream until you achieve soft peaks.
5. Add the icing sugar and vanilla, then continue to whip until it reaches stiff peaks. Add the coconut and gently fold through.
6. To assemble: Spoon 2 generous tablespoons of the cream filling into each of 6 coupe glasses. Top with sauteed pineapple.
7. Use a vegetable peeler to shave the block of white chocolate, creating the garnish. Prior to serving, top with white chocolate shavings.

Note

• Pineapple can be made up to 3 days in advance and stored in the refrigerator.
• Store finished dessert in the refrigerator for up to 2 days. Top with white chocolate before serving.