ASDA part of the Wal-Mart family

• 2 x 432g cans pineapple rings in natural juice, drained
• 4 large egg yolks
• 125g caster sugar
• 284ml carton double cream
• Few drops of vanilla essence
• Chocolate wafers and fresh mint sprigs, to decorate

1 Line 6 ramekins with clingfilm. Cut 1 can of pineapple into small pieces.

2 Put the yolks and sugar in a bowl over a pan of simmering water. Whisk with a hand-held mixer for 10 minutes, until doubled in volume. Remove from heat and whisk for 5 minutes.

3 Whisk the cream and vanilla essence together until soft peaks form.

4 Fold the pineapple and the egg mixture into the cream. Divide between dishes, cover with clingfilm and freeze for 2 hours.

5 Turn out. Decorate with remaining pineapple, halved, wafers and mint.