Ingredients
- Fresh pineapple 1
- Yarde Farm Mango Sorbet 2 scoops
- Mango puree 30g
- Diced mango 40g
- Meringue nests 30g
- Passion fruit purée 5g
- Banana chips 10g
- Medium desiccated coconut 1
Method
- Prepare the pineapple in wedges length ways and chargrill - then chill
- Place the pineapple length ways into you chosen serving dish and add the ice cream, mix the mango puree and diced mango together and spoon over
- Top with random swirls of Italian meringue then flame until set and caramelised
- Drizzle with passion fruit, crushed banana chips and toasted coconut
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