Pineapple & Coconut Sorbet with Chocolate-Coated Meringues

Beat the egg whites with a pinch of salt, until stiff peaks form. Add the castor sugar and beat again.

Scoop the meringue into a piping bag fitted with a fluted nozzle.

Pipe 4 dots of meringue in the corners of a baking sheet.

Place a sheet of greaseproof paper on top. This will prevent the paper from lifting during baking.

Pipe the small meringues, preferably in staggered lines.

Bake at 100°C (gas 1/4) for 2 hours.

When cooked, remove from the oven and set aside to cool.

Melt the dark chocolate in the microwave. Dip the surface of each meringue in the melted chocolate.

Let the chocolate excess drip off.

For the pineapple and coconut sorbet: Peel the pineapple. Reserve a couple of slices with the skin on.

The pineapple should be mixed very finely.

In a saucepan, bring the water to a boil.

In a separate recipient, combine the castor sugar and the ice cream stabilizer. Always incorporate the ice cream stabilizer to the sugar beforehand, otherwise lumps will appear.

Add the dehydrated glucose syrup.

Add the combined ingredients to the water and combine with a whisk. Heat the preparation up to 65°C.

Pour this syrup into the blender recipient...

... and process for 1 or 2 minutes.

Add the coconut cream.

Churn in an ice cream maker...

... for about 30 or 35 minutes.

When the ice cream has set, remove the motor unit...

... and transfer into an ice cream container.

From the pineapple slices with the skin on, cut a small triangle. Make a small incision in the middle to create a small notch, then place it over the rim of the plate.

Using an ice cream scoop, serve 2 or 3 scoops per plate.

Serve the ice cream in any serving plate of your choice.

Arrange a few chocolate-coated meringues...

... and a few fresh red berries. Serve immediately. Enjoy!