• Serves 2
  • 60 mins prep

MasterChef's Reynold Poernomo's 'Christmas in summer' dessert

Sorbet, pineapple, passionfruit and coconut dessert

Light, bright and colourful, this homage to summer stars so many favourites: creamy yoghurt sorbet, tangy caramelised pineapple, passionfruit meringue and coconut. Just add Raffaelo and raspberries!


Mango sorbet

  • 200 ml water
  • 90 g glucose
  • 175 g sugar
  • 2 tbsp lime juice
  • 500 g mango puree

Nitro coconut chunks

  • 2 gelatine sheets
  • 100 ml milk
  • 400 g coconut milk
  • 500 g yoghurt
  • 150 g icing sugar
  • 1 lime's zest
  • 2 L liquid nitrogen

Meringue shards

  • 100 g egg whites
  • 200 g sugar

Coconut snow

  • 100 g coconut milk powder
  • 25 g maltodextrin
  • 50 g icing powder

Saffron pineapple

  • 300 g sugar
  • 1 pinch saffron
  • 1 pineapple


  • 3 micro mint sprigs
  • 6 linaria flowers
  • 1 raffaelo ball
  • 6 freeze-dried raspberries


Christmas in summer

  1. FOR MANGO SORBET: Place water, glucose and sugar in a pot and bring to the boil. Allow to cool to room temperature.
  2. Once cool, whisk in lime juice and mango puree and pour the mixture into a pacojet canister.
  3. Freeze mixture until below -20ºC. Once frozen churn the mixture in the pacojet.
  4. FOR NITRO COCONUT CHUNKS: Bloom the gelatine in cold water until softened.
  5. Place the milk and gelatine over low heat and cook until the gelatine is completely dissolved.
  6. Then place all ingredients together in a large bowl and whisk together until well combined.
  7. Strain the mixture into a siphon and charge twice.
  8. FOR MERINGUE SHARDS: Whisk egg whites and sugar in a stand mixer until stiff peaks are formed.
  9. Line dehydrator trays with a silicon mat or baking paper and spread meringue across thinly, 1-2cm thick.
  10. Dry at 60ºC for 4 – 5 hours or until crispy and then break into large pieces.
  11. FOR COCONUT SNOW: Whisk coconut milk powder, Maltodextrin, and icing powder in a metal bowl until combined and set aside.
  12. FOR SAFFRON PINEAPPLE: Place sugar in a saucepan and cook over medium heat until a deep amber colour. Do not allow to burn.
  13. Deglaze the caramel with 300mL of water, add in the saffron, and reduce until syrup consistency.
  14. Meanwhile, cut the pineapple into 2cm thick rectangles and place in a sous vide bag with 50mL of the caramel syrup and vacuum on high. Allow to marinate for 3 hours.
  15. Remove the pineapples from the bag and reserve the liquid for serving. Caramelise the pineapples on a dry pan and set aside until cool. Once cooled, dice into 1 inch cubes.
  16. TO ASSEMBLE: Place five pieces of caramelised pineapple onto a plate and garnish with coconut snow, micro mint, Linaria flowers and meringue around the pineapples.
  17. Siphon the coconut yoghurt into a double skin bowl filled with nitrogen and cook until it can be easily broken apart.
  18. Place a Raffaello ball next to the pineapples. Fold a couple of shaved pineapple pieces and arrange close to the caramelised pineapple.
  19. Place a small spoonful of coconut snow next to the pineapples and place a quenelle of mango sorbet on top of the snow.
  20. Lastly, break chunks of coconut yoghurt and arrange on top of the pineapples and serve immediately.
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