Piña Colada Ice Cream

Credit: Mathilde de l'Ecotais
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Ingredients (10 people)

Preparing the sorbet and granita

  • For sorbet:
  • 2 pounds pineapple pulp (900 g)
  • 1 cup water (24 cl)
  • 9 1/2 ounces sugar (270 g)
  • 1 ounce atomized glucose (30 g)
  • 1 1/2 teaspoons sorbet stabilizer (6 g)
  • For granita:
  • 1 quart water (1 liter)
  • 7 ounces sugar (200 g)
  • 3/4 cup white rum (20 cl)

Making the coconut parfait

Finish and assembly

  • pineapple brunoise (SQ)
  • pineapple chips
  • dried vanilla beans
  • licorice leaves


Step 1: Preparing the sorbet and granita

Cook water, sugar, and glucose to make a sugar syrup. Let cool. Stir in pineapple pulp. Cool to 39°F (4°C), let sit, process in the ice cream maker, and set aside.

To make the granita, bring water and sugar a boil. Let cool. Add white rum to cooled mixture and mix well. Freeze.

Step 2: Making the pineapple jelly

Soak gelatin sheets in cold water. Mix sugar and pineapple juice and heat, stirring well. Just before the mixture starts to simmer, remove from heat and add drained gelatin sheets. Chill mixture and pour the resulting liqueur into dessert glasses set on the side in a bed of ice. Fill each glass one-third full and leave to set in the refrigerator.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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