Pineapple salad with "Raffaello" cream

Name: Pineapple salad with "Raffaello" cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Organic Lemon; 2 TABLESPOONS demerara sugar; 2 TABLESPOONS brown rum; 1⁄2 Potty Mint; 1 small pineapple (1-1,2 kg); 200 g Whipped cream; 1 pck (150 g) Raffaello (coconut-almond confectionery)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Organic Lemon
2 TABLESPOONS demerara sugar
2 TABLESPOONS brown rum
1⁄2 Potty Mint
1 small pineapple (1-1,2 kg)
200 g Whipped cream
1 pck (150 g) Raffaello (coconut-almond confectionery)

Directions

1
Wash the lemon hot, dry and grate the peel. Squeeze the lemon. Mix juice and peel, sugar and rum to a marinade.
2
Wash the mint, shake dry and cut the leaves into strips. Peel and quarter the pineapple, remove the hard stalk and cut into small pieces. Leave to stand with the mint in the marinade for at least 30 minutes.
3
Whip the cream until stiff. Cut Raffaello into large pieces and fold in. Arrange pineapple salad and Raffaello cream in four glasses or small bowls.