Pineapple sorbet with meringue - Ananassorbet med maräng

PINEAPPLE SORBET WITH MERINGUE
Ananassorbet med maräng

For this dessert I use fresh, ripe pineapple, with a scent and a taste that totally outruns the canned fruit.

4 servings

1 ¾ lbs fresh pineapple

1 tablespoon sugar
2 limes
1 tablespoon rum (optional)

Meringue:

2 egg whites
1/3 cup sugar
½ teaspoon vanilla sugar

Heat the oven to 320F.

Cut the pineapple in 4 slices, cut off the peel and the hard stem. Peel and dice remaining pineapple. Mix half of the diced fruit with 1/3 cup water and 1 tablespoon sugar. Grate the zest and squeeze the juice from one of the fruits. Stir this into the mixed fruit and flavour to taste with rum, if you wish. Freeze for at least 4 hours.

Meringue:

Beat the egg whites until stiff and firm. Add sugar, vanilla sugar and grated zest from the remaining lime.

Thoroughly grease 4 oven-proof serving dishes, drop in the meringue and put the dishes in a roasting pan. Place the pan in the middle of the oven and pour water in it. Bake until the meringue puffs up, approx 12 minutes. Leave to rest for 2 minutes. Up to here you can prepare in advance. If the meringue is made one day in advance, allow them to cool completely before covering them with plastic foil and storing cold.

Take out the sorbet about 20 minutes before serving. Put a slice of pineapple on each plate and a ball of sorbet on top. Sprinkle with remaining diced fruit and top with meringue. If the meringue doesn’t want to part from its dish, use a sharp knife and loosen it from the sides.

Enjoy!

Bella