Pineapple and Pink Peppercorn Sorbet
Chef Brad Farmerie of Public – New York, NY
Adapted by StarChefs
Yield: 2½ cups sorbet
Ingredients:
Sorbet syrup:
- 1¼ cups sugar
- 1½ cups water
- ½ cup light corn syrup
Sorbet:
- 1 medium pineapple, skin removed and cut into chunks
- 1¼ cups sorbet syrup
- ½ Tablespoon pink peppercorns, roughly ground in a mortar and
pestle
Method:
For syrup:
Bring sugar, water and corn syrup to a boil in a medium pot. Cool to room
temperature.
For sorbet:
Puree pineapple chunks in a food processor. Strain puree through a fine
chinois. Chill pureed pineapple in the refrigerator and skim off any foam
that remains. This should yield about 1¼ cups of juice. Combine
sorbet syrup and pineapple puree and process in a Pacojet canister or
conventional ice cream machine according to the manufacturer’s instructions.
Fold in the pink peppercorns.
|
