About this Recipe
If you don’t have the ice cream maker, put the mixture into a freezer container and leave it in
the freezer for 2-3 hours. Break the ice crystals with the tines of a fork and stir well. Do this two more times in order to get an ice cream or a creamy and smooth sorbet.
- 600g pineapple pulp
- 200g sugar
- 1 white egg
- 4tbsp water
- 4 sprigs of pineapple sage
30 minutes + resting time
Chop the pineapple pulp to reduce it in a thin puree. Put the sugar in a saucepan, pour the water and cook until the sugar is completely dissolved and syrup has formed.
Remove from heat, add 1-2 pineapple sage sprigs and let the mixture cool. In the meantime whisk the egg white (which must be at room temperature).
Remove the pineapple sage from the syrup and mix it with the pineapple puree. Add the beaten white egg, stirring from the bottom up, and flavored with chopped leaves of 1 pineapple sage sprig.
Move the mixture into an ice cream maker and let stir the sorbet following the times given in the instructions. Serve the sorbet garnished with the remaining pineapple sage leaves.
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