Habanero TABASCO® & Prickly Pear Sorbet

Ingredients Weight Measure
Water 12 oz.
Sugar 12 oz.
TABASCO® brand Habanero Sauce 1 oz.
Prickly pear puree 16 oz.
Lime juice 2 oz.

Spicy TABASCO® Tuille

Ingredients Weight Measure
Butter 6 oz.
Powdered sugar 6 oz.
Flour 6 oz.
Egg whites 6 oz.
Red food coloring as needed
TABASCO® brand Original Red Sauce 1 oz.

Grilled Pineapple and Coconut Tres Leches Cake

Ingredients Weight Measure
Pineapples 5 ea.
Flour 4 cups
Butter 16 oz.
Cream cheese 16 oz.
Sugar 4 cups
Vanilla 1 Tbsp.
Eggs 12 ea.
Coconut milk 16 oz.
Cream of coconut 16 oz.
Half and half 8 oz.


  1. For Habanero TABASCO® & Prickly Pear Sorbet, heat water and sugar just until the sugar melts. Combine with all remaining ingredients. Freeze in an ice cream machine until firm.
  2. For Spicy TABASCO® Tuille, melt butter and mix with sugar. Add flour and egg whites; mix until smooth. Add red food coloring to half of the batter. Use light-colored batter for writing on tuille. Spread thin on a Silpat and bake at 325°F until brown. Mold around a TABASCO® bottle when tuille first comes out of the oven.
  3. For the Grilled Pineapple and Coconut Tres Leches Cake, peel the pineapples and slice in 1/4" pieces. Grill in a hot grill pan about 1 minute. Allow to cool.
  4. Mix together flour, butter, cream cheese, sugar and vanilla. Add eggs in one at a time; mix until smooth. Bake at 350°F for 45 minutes in a greased bread pan. Cool pound cake on a rack; slice in 1/2" pieces.
  5. Mix together coconut milk, cream of coconut, and half and half. Lay cake in a large, plastic-lined pan and soak with milk mixture. Alternate cake and pineapple until you reach the top of pan. Refrigerate for 4 hours, until firm.
  6. Slice cake and serve with Habanero TABASCO® & Prickly Pear Sorbet. Garnish with grilled pineapple sweetened coconut slices. Sauce with a passion fruit coulis and Spicy TABASCO® Tuille.

Yield: 20 servings