Ingredients (serves 4) :
1 Victoria Pineapple (organic or responsibly farmed)
1 passion fruit
1 lime
Sorbet Mojito Glazed
1 bunch Terroirs d’avenir fresh mint
Exotic fruit pop coulis – l’Epicurien
100g flour
80g organic cane sugar
50g Jean-Yves Bordier semi-salted butter
5 verbena leaves
50cl water
200g organic cane sugar
Recipe:
Turn oven on to 180c°.
Using a knife, remove the skin from the pineapple, then cut into brunoise (2mm cubes).
Bring the water, sugar and verbena leaves to the boil in a saucepan. Once the mixture has come to the boil, boil for 30 sec. Remove from heat, set aside and allow to cool.
Mix the pineapple and a ladleful of syrup in a bowl. Add the lime zest and set aside in the fridge.
In a second bowl, mix and knead the butter (brought to temperature), flour and sugar by hand, until the dough forms a homogeneous ball.
Roll out the dough, place in the oven on a baking sheet and bake for 25 min.
Finishing and straightening :
Remove the ice cream from the freezer. Chop a few fresh mint leaves. Arrange the pineapple brunoise in 4 dessert bowls. Make a nice quenelle of lemon sorbet and place on top. Break the shortbread into small pieces over the ice cream.
Garnish with a tablespoon of exotic fruit pop and passion fruit seeds. Garnish with a few chopped mint leaves.
Serve and enjoy.
