PINEAPPLE SORBET

Preparation Method :

• Cut the pineapple in half lengthwise, leaving the green leaves attached. Scoop out the pineapple- flesh and discard the central core. Reserve the pineapple shells for serving.
• Work the pineapple flesh to a puree with the orange rind and juice in a blender. Add sugar or fructose to taste.
• Transfer the puree to a bowl, then place in the freezer, or freezing compartment of the refrigerator; freeze until half frozen and beginning to thicken.
• Beat the egg whites until stiff. Beat the sorbet well to break down the ice crystals, and then fold in the beaten egg whites.
• Spoon the mixture into the pineapple shells and return to the freezer or freezing compartment. If there is too much sorbet to fill the shells, freeze in a separate container.
• To serve, allow the sorbet to soften slightly at room temperature for 10 to 15 minutes or in the refrigerator for 20 minutes.