Pineapple Sorbet With Coconut Meringue

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Sorbet:
1 pineapple
3,5 oz. / 100 g sugar
3,5 oz. / 100 g water
½ lemon
Coconut Meringue:
about 2,8 oz. / 80 g egg whites (from 2 large eggs)
¼ teaspoon salt
3,5 oz. / 100 g sugar
3,5 oz. / 100 g shredded coconut
Garnish:
mint

Procedure:
Peel and cut the pineapple into chunks. Freeze it. Boil sugar and water to syrup and add squeezed lemon. Run frozen pineapple pieces in a food processor while adding the syrup.

Put the egg whites in a clean bowl, add salt and whip them up to 3 times the original amount. Add sugar and shredded coconut and whip until you have a smooth fine meringue. Make small tops and bake them in the oven at 250° F / 120° C for 15-20 minutes until they start to become brittle. Cool. They will become even more brittle when they have cooled.

Top pineapple sorbet with coconut meringue and server and garnish with some mint leaves.

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