Toasted Coconut Sorbet
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Credit: Kaley Laird, Chef, San Francisco (formerly, Aveline, where dessert was developed)
The National Culinary Review, July/August 2016
4¼ cups coconut milk, divided
1-2/3 cups granulated sugar
9 T. powdered glucose
4 t. dextrose powder
1½ t. cremodan 30
½ t. salt
¼ t. sherry vinegar
1 cup toasted unsweetened coconut flakes
For base, in saucepan, over medium-high heat, combine 1¼ cups coconut milk, sugar, glucose, dextrose, cremodan 30 and salt; bring to a boil. Remove from heat; allow to set into a gel, about 30 minutes. In medium bowl, whisk together half base (¾ cup) with 1½ cups + 2 T. coconut milk and 1/8 t. vinegar until smooth. Stir in ½ cup coconut flakes. Churn in ice cream machine according to manufacturer's instructions. Transfer to covered container; freeze until set, at least 4 hours. Repeat with remaining ingredients.
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