Iced Pyramids of Mango Sorbet and Toasted Coconut Ice-Cream with Coconut Wafers

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

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.