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Pineapple carpaccio with Malibu sorbetto
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Prep Time:
100 minutes
Cook Time:
20 minutes
Total Time:
120 minutes
Impress with tasty Asian pineapple dessert, ideal for summer evenings.
Ingredients:
  • 250g caster sugar
  • 4 star anise
  • 4 cardamom pods*, lightly crushed
  • 1 cinnamon stick
  • 80ml (1/3 cup) lime juice
  • 1 large ripe but firm pineapple
  • Mint leaves, to serve
  • 150g caster sugar
  • 425g can coconut cream
  • 1 small lime, zested, juiced
  • 40ml (2 tbsp) Malibu liqueur
Instructions:
  • In a saucepan over low heat, dissolve sugar in 200ml water while stirring. Let simmer for 5 minutes, then cool completely.
  • Combine coconut cream, lime zest, lime juice, and Malibu in a mixing bowl. Stir until well combined. Pour the mixture into a shallow container and freeze until edges are solid. Take out the mixture from the freezer and beat with an electric mixer. Return the mixture to the container and freeze again. Repeat this process 2-3 times. You can also use an ice-cream machine as an alternative method, following the manufacturer's instructions.
  • In a saucepan over medium heat, combine sugar, 300ml water, star anise, cardamom, cinnamon, and lime juice. Stir until sugar is fully dissolved. Bring to a boil and simmer for 10 minutes until reduced. Allow the mixture to cool.
  • Using a mandoline for best results, thinly slice the peeled pineapple lengthways after cutting it in half.
  • Place a bed of pineapple on each plate, drizzle with syrup, add mint leaves for a pop of color, and top it off with a scoop of refreshing sorbetto. Enjoy!

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