
- COOK TIME: 12 Hours
- PREP TIME: 5 Minutes
- DIFFICULTY: Easy
- SERVES: 8
Ingredients
- 1 x pineapple
- 1 tsp Chinese five spice
- 2 tsp lemon zest
- 1 tsp crushed pink peppercorns
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 tsp allspice
- 200mls white wine
- 100g soft dark brown sugar
Whipped Cream Cheese Yoghurt
- 250 g cream cheese
- 100g natural yoghurt
- 1 ½ tbsp. Vanilla yoghurt
- Grated star anise
- 100g crushed ginger nut biscuits
Method
- Peel the pineapple
- Mix all other ingredients together, place everything under vacuum. Seal and cook sous vide at 85c for 12 hours
Whipped Cream Cheese Yoghurt
- Beat all the ingredients together until smooth and silky, set in the fridge overnight
- Build the dish and top with the crushed ginger biscuits


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