This sweet tasting pineapple and coconut sorbet is just what we’ve all been crying out for this summer. If you’re looking to try out a new dish to impress your dinner guests with, then this one will leave them hoping for a second invitation.
(Makes 4 Portions)
Ingredients
1 Extra sweet pineapple
500g sugar
250ml water
Garnish
500ml Boiron coconut puree
1lt Boiron mango puree
Lemon balm
Crushed pistachios
Sorbet
500ml Boiron coconut sorbet
75g sugar
100ml water
1tbsp glucose
- Peel and quarter the pineapple.
- Bring the sugar and water to boil and pour over the pineapple, cling film and leave to cool down naturally.
- For the sorbet, bring the water, sugar and glucose to boil. Add the puree and put in metal bowl in the freezer, whisking every 30 mins until correct consistency.
- Reduce the mango puree by ½, chill and put in piping bag.
- Reduce the coconut puree by ½, chill and put in piping bag.
- To finish: Place the pineapple on a baking tray and roast on 180°C, basting with the pineapple stock until caramelised.
