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Pineapple with ginger, coconut sorbet and baked white chocolate

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INGREDIENTS

SERVES

4

METHOD


Ginger pickled pineapple
1 pineapple, diced
100 g sugar
2 dl water
2 cm ginger, chopped


Coconut sorbet and chocolate
8 dl coconut milk
150 g sugar
1 lime, juice
2 tbsp water
100 g white chocolate

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Bring the sugar, water and ginger to the boil. Pour the mixture over the pineapple and set aside.


Mix the sugar, lime juice and water and let the sugar dissolve. Add the coconut milk and freeze the mixture in an ice cream maker. Bake the chocolate at 140 degrees C until golden. Leave to cool and then dice.


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