serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Heat
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 4 shots hot espresso
- 4 shots dark Fijian rum
Coconut sorbet (makes 2 ½ litres)
- 500 ml (2 cups) simple sugar syrup (see note)
- 500 ml (2 cups) liquid glucose
- 1 litre coconut cream
- 500 ml (2 cups) young coconut juice or coconut water
- pinch sea salt
Freezing time: 6 hours
Instructions
- For the coconut sorbet, combine the sugar syrup and glucose in a small saucepan and warm slightly over low heat, just until the glucose melts and the liquid is smooth.
- Place the coconut cream, coconut juice and salt in a large bowl and whisk in the glucose mixture until well combined. Churn the mixture in an ice cream machine following the manufactures instructions, then freeze until firm. Makes 2 ½ litres.
- To serve, place a scoop of coconut sorbet into serving glasses. Pour an espresso shot over the sorbet, then add a shot of rum. You can scoop the coconut sorbet into the glasses ahead of time and store in the freezer until ready to serve.
Note
• For the sugar syrup, place the sugar and 500 ml (2 cups) water in a saucepan and stir over medium heat until the sugar dissolves. Bring to the boil, then reduce the heat to low and simmer for 5 minutes. Remove from the heat, stand until completely cool, then store in an airtight container in the refrigerator for up to 6 months.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Heat
