Ingredients
1 large pineapple
380 gr sugar
Italian meringue
Preparation
- Cut the top part of the pineapples and empty out the core and pulp without damaging the outside peel.
- Mash up the pineapple pulp until it’s a thin puree.
- Dissolve the sugar in 350 ml of water, mix this syrup wit the pineapple pulp and refrigerate.
- Prepare the Italian meringue and let it cool. Once the sherbet begins to harden add the meringue and refrigerate again until it hardens.
- 30 min before serving place the pineapple crust into the freezer so its very cold. Then take it out and fill with the sherbet and cover with the top.
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