Golden Pineapple and Coconut Liqueur Sorbet
10 servings
210 minutes
Sorbet made from golden pineapple and coconut liqueur is an exquisite dessert combining tropical freshness and a delicate creamy texture. Its roots trace back to European culinary traditions, where fruit sorbets are valued for their lightness and vibrant flavor. Golden pineapple adds rich sweetness with a hint of tartness, while coconut liqueur contributes an exotic note and depth of aroma. Whipped egg whites give the sorbet airiness, while strawberries and kiwi create a harmonious balance of sweet and sour. It’s the perfect refreshing dessert that serves as a finishing touch for an elegant dinner or as a delightful treat on a summer day.
1
Peel the pineapple, remove the core. Cut the flesh and blend it in a blender until creamy.
- Pineapple: 500 g
2
Mix sugar with pineapple juice, boil and cool. Add liqueur to this syrup.
- Sugar: 150 g
- Pineapple juice: 150 ml
- Coconut liqueur: 150 ml
3
Whip the egg whites to stiff peaks.
- Egg white: 200 g
4
Gently mix all the resulting ingredients with a soft whisk, avoiding strong settling of the proteins.
5
Transfer the mixture to a frost-resistant mold and place it in the freezer.
6
Stir the mixture every 15-20 minutes with a soft spatula until fully frozen.
7
Prepare a special ice cream scoop in hot water to make the sorbet balls beautiful and even.
8
Slice the peeled strawberries and kiwi. Rinse the mint leaves.
- Strawberry: 350 g
- Kiwi: 350 g
- Fresh mint: 20 g
9
Decorate the dish on the plate by placing a scoop of sorbet in the center and arranging pieces of strawberry and kiwi around it.
10
Drizzle with sauce, garnish with mint, and sprinkle with powdered sugar. Decorate with whipped cream.
- Raspberry sauce (coulis): 300 ml
- Icing sugar: 50 g
- Whipped cream: to taste
