Hot Coconut-Rum Colada with Passion Fruit “Shake”

Components

• 300 g / 10.58 oz Passion Fruit Sorbet base
• 300 g

Assembly

1. Churn or pacotize the sorbet. Extrude into a piping bag fitted with a #4 fluted piping tip. Freeze.
2. Pour 30 g / 1.06 oz of the hot coconut-rum mix