Method

• 1.
  For the pine-lime sorbet, place pineapple in a food processor and process until a puree. Place sugar, lemon juice and 1 cup (250ml) water in a medium saucepan. Bring to the boil, stirring, until sugar dissolves. Remove from the heat, then add the pineapple puree and lime juice. Stir to combine and set aside to cool.
• 2.
  Strain sorbet mixture into a jug, discarding solids. Chill liquid for 1 hour. Transfer to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into a container (see note). Transfer to a small container with a lid and freeze for 3 hours or until firm.
• 3.
  For the coconut sorbet, place sugar and 400ml water in a small saucepan. Bring to the boil, stirring until sugar dissolves. Remove from the heat. Squeeze excess water from gelatine and add to the warm syrup, stirring to dissolve. Whisk in glucose until dissolved. Whisk in coconut milk powder until combined. Cool, then chill for 1 hour. Transfer to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into a container.
• 4.
  Transfer to a small container with a lid and freeze for 3 hours or until firm. Grease an 18cm round springform pan with oil. Line base with baking paper. Cut a 50cm length of baking paper. Spray sheet with oil and fold lengthways. Use to line the side of the pan and create a collar.
• 5.
  Combine rum and 2 tbs water in a small bowl. Dip biscuits one at a time in rum mixture until softened. Place in prepared tin to cover the base, cutting to fit. Freeze for 15 minutes. Spoon half the coconut sorbet over the biscuit base, levelling the surface with a spatula. Freeze for 1 hour or until just firm. Top with the pine-lime sorbet, levelling surface with a spatula.
• 6.
  Freeze for 1 hour or until just firm. Cover with remaining coconut sorbet, levelling surface with a spatula. Freeze for 4 hours or overnight until firm.
• 7.
  For the rum syrup, place pineapple juice and sugar in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to the boil. Boil for 6-8 minutes until syrupy. Remove from heat and stir in rum. Set aside to cool.
• 8.
  Place cake on a large serving plate. Top with whipped cream. Decorate with dehydrated pineapple, lime slices and zest and mint. Drizzle with rum syrup to serve.