Advertisement
Iced Pyramids of Mango Sorbet and Toasted Coconut Ice-Cream with Coconut Wafers
- Difficulty
Complex
Published 1998
Marco Pierre White, the famed London chef, is the first person in modern professional cooking I am aware of to have constructed ice-cream in the shape of a pyramid. His signature dessert is based on a nougat ice-cream concealed beneath perfectly formed almond praline biscuits and served with passionfruit. It tastes as dreamy as it looks.
The stainless steel moulds I use are French, but the effect can be duplicated easily by using cardboard moulds lined with baking paper.
Coc
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe