For the sorbet Pineapple:
600 grams of pulp pineapple
300 gr fresh cream
125 gr icing sugar
few mint leaves
For the sorbet melon 1 melon
300 gr
125 gr fresh cream icing bzucchero
For the cups: 18
pods ice cream cone-shaped cup
500 g bar of dark chocolate
Make bath maria dissolve the chocolate. With tongs dip for deep-frying the wafers one at a time covering them well inside (it's convenience the help of a teaspoon). Let them dribble well and place them upside down on a sheet with parchment paper. Exhausted all the cups, place in freezer on a tray, taking care to keep them away from the `a on the other.
Mix the fruit pulp and mix with the whipped cream with sugar icing.
It is pleasant for a few leaves of mint ice cream with pineapple.
Pour the mixture into a bowl, place in freezer. Several times a day (out) -:) remove the pan from freezer and blend the mixture with electric whips immersion. `So Proceed until you reach the texture you like.
Recover wafers coated with chocolate and fill with 8 pineapple sorbet and 8 with that of melon, decorate as desired. Put in freezer until ready to eat them.
The coating prevents these pods are soft.
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