Recipe - Cheese Pina Colada from Castello

Rose Mccullough |

Cheese pina colada

Enjoy the weekend with a Cheese Pina Colada - a quirky take on a summer classic...

Foodie adventurer Stefan Gates has creatively crafted an unusual take on the summer classic, Pina Colada, for speciality cheese brand Costello. Make the most of the weekend and enjoy in the sun. Top wine expert Matt Day has suggested the perfect drinks pairing to get the best flavours from this playful summery dessert.   Ingredients 200g thick crème fraiche 100g milk or white chocolate 1 small sweet ripe pineapple 1 Castello Pineapple Halo 3tbsp mint leaves 1tsp icing sugar Method
  1. Cut the lid off the pineapple, and then use a small knife to cut a ring into it. Use the knife and a spoon to hollow out the pineapple, saving the flesh
  2. Roughly chop the pineapple flesh and then blend it to a paste using a food processor or hand blender
  3. Put the blended flesh in a bowl together with the Castello Pineapple Halo, the mint, crème fraiche, icing sugar and all but a tablespoon of the chocolate
  4. Mash it the mixture together with the back of a fork, then stuff the mixture back into the pineapple, scattering the remaining chocolate savings on top
  5. If you have one, finish off your Pina Colada with a chocolate umbrella!
 Drinks pairings: Pina Colada (white rum, cream of coconut, pineapple juice) La Gioiosa Prosecco Demi-Sec (Morrisons £8.99) Lanson Ivory Label Demi-Sec NV Champagne (Asda £40)    
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