The last course of our four course Christmas dinner was the dessert. This was a little bit tricky, because we wanted to have ice for dessert. For the sauce we used the vegetable bases butter from Albert Heijn again an luckily I found soy ice cream at Jumbo. I did buy normal ice cream for the rest of us and soy ice cream just for me because it is way more expensive and it tastes different. I actually only like it when I have something with it, like in this dessert. So here is the recipe for our lactose free ice cream dessert.
Ingredients for 9 persons
18 pineapple rings
135gr unsalted butter on vegetable base
3 tablespoons honey
3/8 teaspoon cinnamon
(Soy) ice cream for 9 persons (2 scoops per person)
Melt butter in a saucepan on low heat, togheter with the rum, honey and cinnamon. When it is a smooth sauce put some of it on both sides of the pineapple slices and let it soak in. Save the rest for later on. Now you want to warm your pineapple by grilling it or warming it up in the microwave. Put two scoops of ice in a bowl with two slices of pineapple. Dripple some of the leftover sauce onto it. Now enjoy!
And of you want to take photos of it: be quick! By the time I was done with all nine of them the ice was already melting because of the heat.