Sorbet 'Going Coco'

Name: Sorbet 'Going Coco'
Ingredients: Fresh pineapple; Sugar; 300 g White chocolate callets; 150 g Whipped cream; coconut flakes; Malibu; 125 g Flour; 125 g Sugar; 250 g Flour; 50 g coconut compound; coconut sorbet; 125 g Cold butter in cubes; 50 g coconut flakes; 130 g Icing sugar; 50 g Egg white; splash; 8 Coconut milk; 2 Coconut cream 24%; choco-cool; 200 g Monin coco; Panatella chocolate sticks; 90 g Almond powder

Sorbet with coconut and pineapple. Delicious for a warm day.Sorbets are a delicious addition to your menu, but could use a modern twist... Like this tropical version with coconut and pineapple.

Ingredients

Fresh pineapple

Sugar

Malibu

coconut flakes

coconut sorbet

300gWhite chocolate callets

150gWhipped cream

50gcoconut compound

125gFlour

125gSugar

125gCold butter in cubes

50gcoconut flakes

90gAlmond powder

250gFlour

130gIcing sugar

50gEgg white

choco-cool

200gMonin coco

Panatella chocolate sticks

splash

8Coconut milk

2Coconut cream 24%

Preparation

Sauté the pineapple in a little butter.
Sprinkle with sugar and let it caramelize lightly.
Deglaze with a splash of Malibu and let the liquid evaporate.

Scoop balls of coconut sorbet and roll them in desiccated coconut.
Place them in the freezer for faster processing.

Heat the cream.
Pour this over the callets and mix well.
Then add the coconut compound.
Let cool and then whip until airy in the Kitchenaid.
Process using a piping bag.

Combine everything and crumble.
Bake at 160°C for 10 minutes.

Mix the flour, Monin coco, powdered sugar, and egg white in the food processor to make a batter.
Pipe the batter onto a baking mat in the desired shape (palm tree crown).
Bake at 140°C for 12 minutes.
Dip a chocolate stick in melted chocolate and place the baked tuille on top.
Spray immediately with choco-cool.