Roasted Mango Crumble

Credit: Mathilde de l'Ecotais

Tropical fruit sorbet

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Ingredients (6 people)

Preparing the dried pineapple

  • 1/2 peeled pineapple
  • 30° Baumé syrup (SQ)

Finish and presentation

  • 2 kiwis
  • 1/2 pineapple
  • 1/2 papaya
  • 1/2 mango


Step 1: Preparing the dried pineapple

Cut the half pineapple into thin slices. Soak in syrup and dry in a 176°F (80°C) oven until crispy. Set aside in a dry place.

Step 2: Making the tropical fruit sorbet

Combine all of the ingredients. Split and scrape the vanilla bean, and add the seeds and beans to the mixture. Heat to 149°F (65°C), let cool to 39°F (4°C), let sit, process in the ice cream maker, and set aside.

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

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