Coconut Pineapple Sherbet Torte Food

GRILLED PINEAPPLE WITH COCONUT SORBET

Steps:

• Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once. Serve pineapple with sorbet; garnish with mint.

TWO-TONE SHERBET TORTE

Steps:

• In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes. , Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes. , Top with raspberry sherbet; freeze for at least 1 hour., Before serving, sprinkle raspberries over the top. In a small microwave-safe bowl, microwave white chocolate at 30% power for 1-2 minutes or until melted; stir until smooth. Drizzle over berries.

PINEAPPLE-COCONUT SORBET

Steps:

• Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
• Place pineapple in a food processor and process until smooth.
• Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.
• Cover and refrigerate until chilled, about 1 hour.
• Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
• Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
• NOTE: Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.