• Sugar Syrup

  • 50 g caster sugar

  • 50 ml Water

  • Pineapple Wafers

  • 1 perfect Pineapple

  • 100 ml chilled sugar syrup

  • Mango Sorbet

  • 1 kg fresh mango puree

  • 360 g caster sugar

  • 100 g powdered glucose

  • 540 ml Water

  • Coconut Jelly

  • 600 ml Coconut milk

  • 130 g caster sugar

  • 200 ml Water

  • 5.25 leaves Gelatine soaked in cold water


  • Sugar Syrup:

  • 1.

    Combine caster sugar and water in a saucepan and bring to boil.

  • 2.

    Stand until cool and then chill in refrigerator until needed.

  • Pineapple Wafers:

  • 1.

    Peel and slice the pineapple very thinly on a meat slicer if possible, but a Japanese mandolin or a sharp thin knife will suffice.

  • 2.

    Submerge the slices in the sugar syrup, place on a silpat mat and then on a baking tray.

  • 3.

    Bake for 2 hours or until crisp when removed from the mat.

  • 4.

    Store in an air-tight container until needed.

  • Mango Sorbet:

  • 1.

    Combine all ingredients and heat until sugar has dissolved.

  • 2.

    Cool completely before churning in an ice cream machine according to the manufacturer’s instructions.

  • Coconut Jelly:

  • 1.

    Chill dariole moulds.

  • 2.

    Combine caster sugar and water in a saucepan, stir and bring to the boil.

  • 3.

    Remove from heat immediately and stir in drained gelatine.

  • 4.

    Allow to cool. Stir in the coconut milk, then pour through a conical sieve into a jug.

  • 5.

    Pour into moulds and refrigerate for 3 hours.

  • Serve:

  • 1.

    Up turn the moulds and shake the jelly out onto the plate.

  • 2.

    Place a scoop of sorbet between two pineapple wafers and place beside the jelly.

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Posted by SoniaReport
i think i will make the coconut jelly and add fresh sliced mango and fresh passionfruit. Instead of the difficulty degree in the sorbet and wafers.