Baby pineapple halves with pineapple sorbet and fruit
easy
25 mins
25 mins
Ingredients
- 1 can(s) (850 ml; extract weight: 500 g) Sliced pineapple
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 2 Baby pineapple
- 2 Kiwis
- 8 Cocktail cherries with stalk
- 2 TABLESPOONS Sugar
Directions
- 1
Place a stainless steel bowl (approx. 2 litres) in the freezer. Drain the pineapple slices. Puree 2/3 of the rings, cut the rest into small pieces. Mix the pineapple puree and pieces and lemon juice and rind and pour into the cold bowl.
- 2
Place pineapple sorbet in the freezer for approx. 3 hours, stirring with a strong whisk from time to time to ensure that the sorbet freezes evenly. Cut the baby pineapple in half lengthwise. Cut out the flesh in pieces, removing the hard middle part.
- 3
Peel and slice the kiwis. Cut out 4 large balls from the sorbet, cut the rest into small pieces. Arrange the sorbet, baby pineapple pieces and kiwi slices in the pineapple halves on plates.
- 4
Roll the cocktail cherries in the sugar and garnish the pineapple halves with it and serve.
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