Angel Delight
Chilli Butterscotch with Crêpes Suzette and Caramelised Pineapple
This dish is designed to surprise the tastebuds. Pancakes pair brilliantly with caramelised pineapple and a spicy Angel Delight Butterscotch Whip
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Ingredients
Allergens
Method
Step One
Mix the chilli powder with the Angel Delight NAS Butterscotch Whip, then add water following the instructions on the packet, cover and chill until needed.
Step Two
Slice your pineapple into wedges, removing the core in the process.
Step Three
In a pan, slowly caramelise the caster sugar. Once golden brown, place the pineapple wedges flat side down until the pineapple takes on the golden brown of the caramel on one side. Set aside for later.
Step Four
Deglaze the pan using the orange juice and butter. Bring to a rapid simmer, then coat the pancakes in the caramel.
Step Five
Serve warm or cold, placing the Angel Delight NAS Butterscotch Whip onto the pancakes, and garnishing with a wedge of caramelised pineapple and chill flakes.
Tips
The chilli can be showcased as a spicy challenge! Getting kids excited to challenge their tastebuds, whilst enjoying an excellent sweet treat.
To reduce the sugar content, try using with fresh pineapple instead of caramelised pineapple.