Sea buckthorn sorbet in glazed pineapple with berry coulis

Ingredients for 4 servings:

• 150 ml water
• 150 g sugar
• 50 ml white wine, semi-dry
• 150 ml sea buckthorn juice, naturally cloudy, unsweetened
• 1 egg white
• ½ pack of mixed berries, frozen or fresh, blackberries and raspberries (300 g)
• 75 g sugar, fine
• 1 lemon(s), juice
• 1 pineapple, fresh
• 1 tbsp, heaped butter
• 1 tbsp, levelled sugar, brown sugar
• 1 tbsp Dijon mustard
• 50 ml white wine, semi-dry

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

To make the sorbet, boil the water and sugar for 5 minutes until syrupy, then add the wine and bring back to a boil. Add the sea buckthorn juice, mix, and let cool. Then add the egg whites and blend thoroughly with a hand blender. Process the mixture in an ice cream maker until sorbet is obtained. Peel the pineapple all over, cut into 1 cm thick slices, and remove the core. Melt the butter in a pan and caramelize the sugar. Add the mustard and mix well. Fry the pineapple slices for 2 minutes on each side over slightly higher heat. Then pour in the wine and simmer uncovered for about 3-4 minutes until the liquid is almost dissolved. Turn the pineapple slices once halfway through, then set aside and chill. Melt the berries with the sugar, add the lemon juice, and blend thoroughly with a hand blender. Strain the liquid through a sieve and chill. Place 1-2 pineapple slices per person in the center of the plate. Squeeze 1 teaspoon of the pineapple juice (made by boiling it down) into the openings of the slices. Spread the berry coulis all around the outside and place a large dollop of sorbet in the center of the pineapple. Serve the dessert or garnish the coulis with additional fruit beforehand, if desired.