‘Pina Colada’ – coconut milk souffle, chilli-glazed roasted pineapple, hot buttered rum - James Martin Chef

Ingredients

• 100g/3½oz demerara sugar
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• pinch cracked black pepper
• 1 pineapple , peeled, top leaves left on, in wedges
• ½ tbsp scotch bonnet hot sauce
• 50g/1¾oz unsalted bu tter
• 30g/1oz unsalted butter , melted
• 170g/6oz caster sugar
• 1 x 400ml/14fl oz tin coconut milk
• 2 tbsp plain flour
• 2 tbsp cornflour
• 1 lime , zest only
• 6 free-range eggs , at room temperature, separated
• generous pinch cream of tartar
• 4 tbsp double cream
• 60g/2¼oz salted butter
• 110g/4oz sugar
• 5 tbsp dark rum
• pinch ground cinnamon
• pinch grated nutmeg
• 20g/¾oz icing sugar , for dusting
• edible flowers, to garnish