You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe calculated to make 24 pops
Recipe Step by Step
OABIKA PINEAPPLE TATIN INSERT
650g Pineapple flesh cut into 2cm cubes
155 g OABIKA
65g Brown sugar
Once roasted, deglaze with the OABIKA and blend everything together until smooth.
Pour into the small insert molds (ice pop-type) and dip the baton in.
Put in the freezer for at least 30 minutes.
Unmold and set aside in the freezer.
OABIKA ROAST PINEAPPLE GARNISH
85g Finely diced pineapple
50 g OABIKA
Store in the refrigerator.
1 L Mineral water
335 g OABIKA
Assembly and finishing
After placing the OABIKA granita for 10 minutes in the freezer, add the OABIKA roasted pineapple garnish and pour on more OABIKA granita, then place the frozen OABIKA pineapple tatin insert inside and finish by pouring on the OABIKA granita one last time.