Recipe: Pineapple sorbet "ice cream" with caramel oat cookies

This is one of my all time favorite desserts and a delicious alternative to ice cream.

Pineapple sorbet and caramel oat cookies

6 servings
Ingredients for ice cream:
350 g chopped pineapple
1 vanilla bean
100 g powdered sugar

Ingredients for caramel oat cookies:
½ dl cream
½ dl syrup
125 g butter
175 g (2 dl) sugar
60 g (2 dl) oats
125 g (2 dl) flour
½ tsp baking powder
1 tsp vanilla sugar

Freeze the chopped pineapple until completely frozen (it takes approximately 3 hours).

Mix cream, syrup and butter together in a pan and melt at low temperature. Take the pan off the heat and add sugar, oatmeal, flour, baking powder and vanilla powder while stirring. Place small amounts of the mixture on the baking sheet at least 10 cm apart (when the cookies melt they become much flatter and larger). Bake the cookies at 200 ° C for 5-6 minutes.

Allow the cookies to cool off on the baking sheet before placing them on a wire rack to cool.
To make the pineapple sorbet "ice cream", cut the vanilla bean in half and scrape out the vanilla. Mix vanilla, frozen pineapple and powdered sugar in a blender at high speed until thick.

Serve the sorbet in tall glasses with oatmeal caramel cookies and fruit. Enjoy!


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