• 1 tin – Pineapple slices with syrup.
• 1/2 tsp – Cinnamon powder.
• 6 tbsp – sugar.
• 300 grams – cream.
• 1 tsp – chopped Mint leaves (optional).
- Blend the pineapple with the syrup together with the cinnamon powder and sugar till smooth.
- In a large bowl whip the cream till it doubles in volume.
- Fold in the pineapple puree slowly.
- Chill in the refrigerator for about 2 hours before serving.
- Garnish with chopped mint leaves.
Recipe courtesy of Bridget White