Name: Pineapple & Coconut Sorbet with Chocolate-Coated Meringues
Total time: 3 h
Yield: 4
Ingredients: 1 fresh pineapple; 100g coconut cream; 45g dehydrated glucose syrup; 3g ice cream stabilizer (Stab 2000); 100g castor sugar; 185g water; 150g egg whites; 300g castor sugar; 1 pinch of salt; 50g Inaya™ dark chocolate couverture; A few white, milk and dark chocolate Crispearls; A few red berries; A few pieces of pineapple with the skin on

Pineapple & Coconut Sorbet with Chocolate-Coated Meringues

Serves: 4

Time: 3 hours

Difficulty:

Published on : 18 July 2013

Author: Chef Philippe

3 ratings

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Ingredients for 4:

For the pineapple and coconut sorbet:
1 fresh pineapple
100g coconut cream
45g dehydrated glucose syrup
3g ice cream stabilizer (Stab 2000)
100g castor sugar
185g water

For the mini meringues:
150g egg whites
300g castor sugar
1 pinch of salt
50g Inaya™ dark chocolate couverture
A few white, milk and dark chocolate Crispearls

For the finish:
A few red berries
A few pieces of pineapple with the skin on
Utensils:
"Bakewell" paper
Ice Cream Containers - 1 litre - 13 x 13 x 8.5cm
Ice-cream scoop - 10 scoops/litre

Method for Pineapple & Coconut Sorbet with Chocolate-Coated Meringues:

Before starting this Pineapple & Coconut Sorbet with Chocolate-Coated Meringues recipe, start by preparing the necessary ingredients for the 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.

Sprinkle the surface with a few Crispearls (white, milk and dark chocolate). Store in a cool place.

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

Process the fresh pineapple pieces in a blender.

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.

Combine well.

Add the dehydrated glucose syrup.

Combine again.

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 syrup(it should be slightly jellified) to the pineapple purée.

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.

Reserve in the freezer.

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.