Pineapple coulis with white chocolate cake and hot berries recipe

Pineapple coulis with white chocolate cake and hot berries recipe

Preparation:

For the hot berries:

Heat a teaspoon of Extra Virgin Olive Oil from Spain in a frying pan and sauté the berries for about 2 minutes. When cooked, remove the berries from the heat and set aside.

For the white chocolate sponge cake:

For the pineapple coulis:

1. Peel the pineapples, blend in a blender and then strain.

To serve:

 We recommend you serve this recipe with Marc Murphy’s Salmon Tartar  which is also made using Olive Oils from Spain.