‘Piña colada’ – Coconut espuma with lime sabayon, sorbet and pineapple crémeux

  • medium
  • 10
  • 3 hours plus time for chilling and churning sorbet
Not yet rated

This fun dessert from Lorna McNee is one for tropical fruit lovers – pineapple is used in the crémeux and sorbet, coconut in the espuma, and mango and kiwis are tucked underneath the rocher of piña colada sorbet. Although all the elements together make for an advanced dessert, any one individually would make a delicious addition to a more simple dish.

First published in 2024




Piña colada sorbet

Pineapple crémeux

Lime sabayon

Coconut espuma

  • 200g of coconut purée
  • 10g of caster sugar
  • 1 gelatine leaf, bloomed in cold water
  • 75g of whipping cream
  • 10g of Malibu

Streusel crumble

Fruit salsa

To garnish


  • Pacojet or ice cream maker
  • iSi whip



Put all ingredients for the piña colada sorbet into a pan, stir to combine and heat until the temperature reaches 100°C


Set aside to cool slightly and then transfer to the fridge to chill


Freeze in paco containers and churn when ready to use, or churn in an ice cream machine and transfer to the freezer to set


For the pineapple crémeux, whisk the eggs and sugar together in a bowl


Warm the pineapple purée gently, then add to the cornflour and whisk to combine


Mix together the pineapple purée mixture with the sugar and eggs, then place back on the heat and cook out until thick


Remove the crémeux from the heat and whisk in the gelatine

  • 3 gelatine leaves, bloomed

Let the mixture cool slightly and then blend in the butter


Allow the mix to set and then re-blend until smooth


For the lime sabayon, warm the eggs, egg yolks and sugar in a bowl placed over a pan of simmering water. Whisk until thick and doubled in size


Add a third of the lime juice – this will make the sabayon very loose and wet. Cook again until doubled in size, then repeat with the second and final third


Once thick and doubled in size, add in the butter. The mix will go loose again, but will re-thicken as it cools and the butter begins to set


For the coconut espuma, warm the coconut purée and sugar together

  • 200g of coconut purée
  • 10g of caster sugar

Bloom the gelatine and add to the warm purée

  • 1 gelatine leaf, bloomed in cold water

Whisk in the whipping cream and Malibu then charge in an ISI gun with 1 charge

  • 75g of whipping cream
  • 10g of Malibu

Preheat the oven to 170°C


Make the crumble by mixing the flour, butter, caster sugar, almonds, hazelnuts and salt


Bake for 20 minutes, moving every 5 minutes until toasted evenly


Melt the white chocolate and cocoa butter over a bain Marie. Add in praline and mix well


Mix together the chocolate with the crumble and the remaining ingredients until evenly combined


For the fruit salsa, season the mango purée with the tequila, lime juice, lime zest and chopped mint leaves


Fold the seasoned purée into the diced fruits

  • 2 kiwi fruits, peeled and diced
  • 1/2 pineapple, peeled, cored and diced
  • 1 mango, peeled, stoned and diced

To plate, place a large spoon of pineapple crémeux into the bottom of each bowl and make a well. Fill the well with the lime sabayon. Top this with a generous amount of the fruit salsa


Top this with some of the crumble mix and then cover with the coconut espuma mix. Finish off with a generous rocher of the pina colada sorbet and the edible flower garnish

A protégé of the late Andrew Fairlie and now one of the chefs at the forefront of Scotland’s fine dining scene, Lorna McNee’s refined style of cookery is all about celebrating her country’s incredible natural larder through carefully constructed dishes. This has seen her become the only female chef in Scotland to currently hold a Michelin star.

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