Ingredients for herbs sorbet
Grapefruit flavoured Schweppes tonic water
Ingredients for coconut dacquoise
Pineapple chunks in syrup
Bouquet of aromatic herbs
Slice of dried pineapple
Extra-virgin olive oil
For the sorbet prepare some syrup with sparkling water, glucose and caster sugar. Allow to cool and add the Schweppes tonic water and lemon juice and then the aromatic herbs. Blend the mixture and let this cool again before pouring into the machine.
For the coconut dacquoise prepare a meringue mixture with the caster sugar and egg white. Then add the coconut flour, ground almond and icing sugar. Spread this mixture on a SILPAT sheet and bake in the oven at 175°C for 15 minutes. Then use a biscuit cutter to create a disk of dacquoise.
Cover the bottom of a glass with almond yogurt.
Place some pineapple chunks on this.
Then add the coconut dacquoise.
Fill the glass with herbs sorbet.
Garnish with the herbs bouquet, a slice of dried pineapple and a few drops of extra-virgin olive oil.