Cream Based Recipes

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 6

• 3 egg yolks
• 2 tblsp brown sugar
• 200g white chocolate, melted
• 400ml coconut cream
• 300ml thickened cream, lightly whipped

  Chilli pineapple

• 1 pineapple, peeled, cored and sliced lengthwise into wedges
• ½ cup brown sugar, extra
• ¼ cup water
• 1 red chilli, finely chopped

• Whisk yolks and sugar in a bowl over hot water until thick and pale.
• Whisk chocolate and coconut cream into egg mixture.
• Fold cream into coconut custard. Pour into loaf tin, cover with cling wrap and freeze for 5 hours or until firm.
• For pineapple, combine extra brown sugar, water and chilli in a small frypan and stir over low heat until sugar dissolves. Increase heat and boil for 5 minutes or until syrupy.
• Add pineapple wedges and simmer, turning frequently in syrup, for 5 minutes or until pineapple softens slightly.
• Serve slices of icecream and pineapple wedges drizzled with left over chilli syrup