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Coconut milk soufflé with hot buttered rum and spice-roasted pineapple
Fruit and vegetables
1
pineapple
, peeled, top leaves left on
1
lime
, zest only
Tins, packets and jars
1 x 400ml/14fl oz tin
coconut milk
2 tbsp
plain flour
Cooking ingredients
100g/3½oz
demerara sugar
1 tsp ground
cinnamon
1 tsp ground
nutmeg
pinch cracked
black pepper
170g/6oz
caster sugar
2 tbsp
cornflour
generous pinch
cream of tartar
110g/4oz
sugar
pinch ground
cinnamon
pinch grated
nutmeg
20g/¾oz
icing sugar
, for dusting
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
30g/1oz unsalted
butter
, melted
6 free-range
eggs
, at room temperature, separated
4 tbsp
double cream
60g/2¼oz salted
butter
Other
5 tbsp dark
rum
edible flowers, to garnish
Back to recipe
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