In syrup or natural, pineapple is an exquisitely exotic fruit always appreciated for its succulent pulp and for the incredible perfect combination with all types of food, ranging from fish to meat, and from pasta to fruit salad.
Today, however, I would like to offer you an iced variant of the pineapple, reducing its pulp and its juice into a delicious sorbet. And just to enhance the beauty of this fruit, we will serve the sorbet in a nice pineapple shell.
Off with doses and ingredients.
Video of the Recipe
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Identity Card of the Recipe
- 107 KCal Calories per serving
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Ingrediants
- 400 g of pineapple pulp
- 300 ml of water
- 200 g of sugar
- 35 g of dextrose
- half a cup of untreated lemon
- 40 g (1 medium) of egg white
Materials Needed
- Food cutting board
- Sharp knife
- Pineapple slicer (optional)
- Ice cream maker
- Casserole
- Immersion blender (for mixing pineapple) and container
- Whisk for whipping the egg white
- Food thermometer
- Scoop
Preparation
- Clean the pineapple by removing the tuft (crown) with the knife. Empty the fruit with the special tool and remove the woody heart. In this way, it is possible to obtain regular slices of pineapple without ruining the zest, which will then serve as a container for the sorbet. To find out how to cut pineapple perfectly, click on this video.
Alternatively
Those who do not have the appropriate pineapple slicer can use a simple knife. In this case, however, it is advisable to cut the pineapple horizontally (including the tuft): by doing so, it will be easier to dig the pulp.- From the pulp obtained, obtain 400 g: keep the remaining pulp aside for decoration.
- Cut the pulp into small pieces and pour it into a container with high sides: add the sugar, dextrose and lemon juice. Mix everything until you get a cream.
- Pour the sweetened pineapple sauce into a saucepan, add the water and bring to a temperature of 85 ° C (pasteurization of the mixture).
- Allow to cool completely, first at room temperature, then in the refrigerator for about 6 hours (maturation of the mixture).
- Whip the egg white until stiff (adding a pinch of salt to taste to facilitate whipping). Add the whipped egg white to the mixture, using a silicone spatula or a wooden spoon to avoid letting the egg white collapse .
Why add egg white?
The egg white is important for making sorbets because it makes the compound more frothy, makes it drinkable and lowers the freezing point of the mass, preventing the creation of ice crystals.- Pour the mixture into the ice cream maker (initially the egg white will not mix with the mixture because it is rich in air but, subsequently, it will become an integral part of the sorbet) and leave to stir for about 20 minutes.
- Pour the sorbet into a tray and place in the freezer to solidify for an hour.
- Serve the sorbet in the pineapple shell, decorating with the remaining pineapple pulp or other seasonal fruit.
Alice's comment - PersonalCooker
I think there is nothing to say because the pineapple stuffed with sorbet speaks for itself: it is a centerpiece, not a dish, it is almost a shame to taste it !! great figureNutritional values and Health Comment on the recipe
Non-alcoholic Pineapple Sorbet is a sweet drink made with water, sugar and fruit. It has a moderate calorific value but a considerable quantity of simple sugars, which is why I do not recommend its frequent use in case of diabetes or hyperglycemia. The average portion could be around 100g (about 110kcal).
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