|5 tbsp||brown sugar|
|2 cups||coconut milk|
|½ cup||heavy whipping cream|
|1 ½ tsp||powder sugar|
For the pineapple, core and slice in half. Mix the rum, brown sugar, cinnamon and salt using the bamix® Grill n Chill with the beater and coat all sides of the pineapple halves. Grill the pieces directly on both sides for 2-3 minutes and then grill on indirect heat for about 15 minutes. Cut the halves into eight pieces.
To make the sorbet, grate the lemon zest finely. Squeeze the lemons, measure ½ cup of juice. Beat the egg white, using the bamix® Grill n Chill with the beater on speed 1. Mix the egg white with the sugar, lemon juice and coconut milk. Pour the mixture into the beaker and crush it into a sorbet with the ice cubes, using the bamix® Grill n Chill with the multi-purpose blade.
To make the whip cream, beat the heavy cream and the powder sugar until stiff, using the bamix® Grill n Chill with the beater on speed 1.
Serve the cooled barbecued pineapple with a scoop of sorbet and the whip cream.