Frozen Pineapple-Lime Sorbet Cups

Slice the tops off the baby pineapples at about three-quarters of their height and reserve the leafy tops.

Using a spoon, carefully hollow out the centres, leaving a sturdy shell and taking care not to pierce the sides or base.

Reserve the scooped pineapple flesh for the sorbet and place the cleaned shells and tops in the freezer for about 2 hours, until very firm.

Juice the reserved pineapple flesh in a juicer until you obtain about 450 g (1¾ cups plus 2 tablespoons) of juice, then strain through a conical sieve.

In a saucepan, combine the strained pineapple juice, pineapple pulp, lime juice and water.

Warm the mixture over medium heat. When it reaches about 40°C (105°F), whisk in the superfine sugar, glucose powder and super neutrose.

Bring the mixture just to a boil while whisking, then remove from the heat and transfer to a mixing bowl.

Cover and refrigerate for 2–3 hours, or until completely chilled.

Once cold, stir in the finely grated lime zest and the finely chopped reserved pineapple flesh, then blend briefly with an immersion blender until smooth but still slightly textured.

Churn the base in an ice cream maker for 10–15 minutes, or until softly set, then transfer to a cold container and freeze for about 2 hours, or until firm enough to pipe.

Fit a pastry bag with a Saint-Honoré piping tip and fill it with the pineapple-lime sorbet.

Pipe the sorbet into the frozen pineapple shells, building up attractive waves or ridges above the rim.

Cap each pineapple with its reserved top and serve immediately, or hold briefly in the freezer if needed before serving.