2 jars of Sorella Choco pasta with cherries
100g of sugar
250g double cream
½ flat teaspoon of salt to taste
2 tablespoons of brown sugar
Peel the pineapple, cut out the hardened centre and dice it. In the meantime, warm up the pan and pour sugar on it. When it starts to dissolve, add chopped pineapple and caramelize it over high heat, stirring occasionally. It should blush slightly and release some juice. Put the contents of the pan into a bowl.
Pour sugar into a saucepan and heat it over low heat until it begins to melt. When the sugar dissolves and turns straw-coloured, pour in the cream and cook slowly until all the sugar is dissolved. The temperature should be controlled so that the cream does not boil over. Salt and cool the caramel prepared in this way.
Roast the coconut chips in a dry frying pan until golden brown.
Put Sorella Choco pasta into cups. Put caramelized pineapple and coconut chips on top. Pour over the whole with salty caramel and possibly sprinkle with fresh fruit or chopped mint leaves.