Roasted Pineapple with Lemon Sorbet
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 250 grams sugar
- ½ Pineapple
- 150 grams Crème fraiche
- 2 Tbsps honey
- 2 Tbsps butter
- 1 Tbsp chopped almonds
- 4 scoops Lemon sorbet
- Nectarine (for garnish)
- fresh mint (for garnish)
Preparation steps
1.
Bring the sugar and 40 ml (approximately 1 1/2 ounces) of water to boil in a pot with stirring. Cook until golden in color. Form a grid using a fork onto a piece of wax paper, and allow to cool. Carefully break the grid into pieces, removing it from the wax paper.
2.
Peel, clean, and cut the pineapple into matchsticks. Mix the creme fraiche with the honey until smooth. Melt the butter in a pan, and cook the pineapple until lightly browned.
3.
Spread the almonds on a plate, as a bed for the sorbet. Arrange the pineapple in a grid on the plated, top the almonds with the sorbet, and drizzle the sorbet and pineapple with the creme fraiche mixture. garnish with the nectarine slices and mint. Lay the caramel pieces over the sorbet.
