Australian Table
Ingredients
Coconut sorbet
Pineapple sorbet
Method
1.To make Coconut Sorbet, whisk 1 cup lukewarm water with coconut powder in a bowl until smooth. Stir in Sorbet Syrup.
2.Churn in an ice-cream machine according to manufacturer’s directions, or pour into a 1L non-reactive metal loaf pan, cover tightly with aluminium foil and place in freezer until a 2cm solid rim forms around edge.
3.Transfer to a chilled bowl and beat until a smooth sludge forms. Return to pan to freeze overnight.
4.To make Pineapple Sorbet, cut pineapple in half lengthways. Scoop out flesh, leaving shell intact for filling.
5.Freeze prepared shells. Remove and discard core. Chop approximately 670g of pineapple flesh and combine with Sorbet Syrup in a saucepan on high heat.
6.Bring to boil then remove from heat and cool slightly. Puree using a hand-held blender or food processor. Strain and set aside to cool. Churn or freeze as for Coconut Sorbet.
7.Spoon Coconut Sorbet into pineapple shell, pressing down to form an even layer. Top with pineapple sorbet. Cover with plastic wrap and freeze overnight.
8.When ready to serve, remove pineapple halves from freezer and set aside at room temperature for 5-10 minutes to soften slightly. Cut lengthways into wedges and serve immediately.
If you intend to make ice-cream from fresh pineapple (or kiwifruit or pawpaw) cook them lightly first as these fruit contain an enzyme that breaks down milk proteins, causing the mixture to curdle.
Note
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