RECIPES Piña Colada PINEAPPLE SORBET WITH COCONUT COVERING Decoration: dehydrated coconut flour or shredded coconut Ingredients Quantity (g) Sugars (g) Sugars (%) Pineapple pulp 400 48,0 12% Water 342 0,0 0 Sucrose 158 158,0 100% Cold fruit base 50 50 40,0 80% Coconut milk 30 6,0 20% Rum 20 8,0 40% Total 1000 260,0 26% Instructions • Cut and clean the fresh pineapple until you have the amount of pulp desired. You can also use frozen fruit or pineapple in syrup as long as you rebalance the recipe according to the sugar content. • Add the other ingredients – rum included – to the pulp, following the recipe proportions. Let stand for a few minutes. • Start the aeration phase by using a powerful mixer to blend the mixture until it is uniform and shiny. • Use a confectionery funnel to quickly pour the mix into the steel molds that have been precooled in the blast freezer for ice pops. • Insert the wooden sticks into the molds using the stick holder. Allow to crystallize for about 30 minutes. • Once crystallization is complete, extract the mold and stick-holder assembly from the blast freezer and dip it into a tray of cold water to facilitate removal of the treats from the molds. • While the sorbet is still humid dip it into the coconut flour until it is completely covered. • Place the treats one by one on a tray covered with baking paper. • Place the sorbet on a stick in the display case for sale or store for later use. 60
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