We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety of plant-based and vegetarian dishes.
Download our pina colada brulee recipe by clicking the link below.
Serves 4.
1 pineapple
420ml double cream
60ml semi-skimmed milk
1 vanilla pod
5 eggs
150g caster sugar
20ml Malibu
20ml coconut syrup
4 pineapple crisps
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 733Kcal/3000kJ
Heat oven to 140°C and prepare ramekins.
Bring milk, cream and open vanilla pod to boil.
Mix egg yolks and 50g of caster sugar.
Once smooth and combined, add the milk, cream and vanilla mix.
Pass through a sieve and add the Malibu and coconut syrup.
Pour into ramekins in a tray half filled with water cook until set but not hard.
Cool in fridge.
Peel and core pineapple slice thin across the pineapple to make an O shape then dehydrate in the oven for 12 hours at 63°C
Dice remaining pineapple and mix with 50g caster sugar.
To plate brulee top with remaining sugar once sugar is hard put pineapple sugar mix on top and anda pineapple crisp.
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