Ingredients
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Method
Preparation
Toast the cashew nuts (on a baking tray in the oven Gas Mark 3, 20 minutes).
Remove skin and centre from the pineapple slice as necessary. Chop into small (pea sized) pieces.
Peel the mango and make slices for decoration. Cut some into small pieces.
Whizz the cream in a blender until it holds stiff peaks. Turn out into a mixing dish.
Mix the honey and rum together, and then mix this with the cream.
Assembly
Make a bed (1 cm) of chopped pineapple in large tall wine glasses, (one per person).
Add the rest of the pineapple and mango (not the decoration) to the cream and turn.
Chill the glasses and the cream mix for 30 minutes (in the refridgerator).
Layer the creamy pinapple / mango mix on top of the pineapple bed in each glass.
Decorate each glass with a few toasted cashews and a piece of mango.
To serve
Serve chilled as a cold dessert after dinner.
Variations
Cranachan.
Banana Rumba.
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