Golden Pineapple and Coconut Liqueur Sorbet
Baking and Desserts | European cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
Golden Pineapple and Coconut Liqueur Sorbet
Ingredients
- Peach Juice - 5 fl oz
- Coconut Liqueur - 5 fl oz
- Egg white - 7.1 oz
- Strawberry - 12.3 oz
- Kiwi - 12.3 oz
- Raspberry Puree - 10 fl oz
- Powdered Sugar - 1.8 oz
- Fresh Mint - 0.7 oz
- Sugar - 5.3 oz
- Whipped Cream - to taste
- Pineapple - 17.6 oz
Step by Step guide
Step 1
Peel the pineapple and remove the core. Cut the flesh and blend it until creamy.
Step 2
Mix the granulated sugar with pineapple juice, boil, and cool. Add the liqueur to this syrup.
Step 3
Whip the egg whites until stiff peaks form.
Step 4
Gently combine all the ingredients with a soft whisk, being careful not to deflate the egg whites.
Step 5
Transfer the mixture to a freezer-safe container and place it in the freezer.
Step 6
Stir the mixture every 15–20 minutes with a soft spatula until fully frozen.
Step 7
To serve, prepare an ice cream scoop in hot water to create beautiful and even sorbet balls.
Step 8
Slice the peeled strawberries and kiwi. Rinse the mint leaves.
Step 9
Decorate the plate by placing a scoop of sorbet in the center and arranging pieces of strawberries and kiwi around it.
Step 10
Drizzle with sauce, garnish with mint, and sprinkle with powdered sugar. Finish with whipped cream.
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