Coconut and Rose Sorbet with LycheesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Cooking time: 5 minutes
Freezing time: About 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:281.8 kcal
Proteins:1.6 g
Fats:16 g
Carbohydrate:36.2 g
Fibers:1.5 g
Sugar:34.1 g
Cholesterol:0 mg
Sodium:13.2 mg
Calcium:11.3 mg
Energy:553 kcal
Proteins:3.1 g
Fats:31.5 g
Carbohydrate:71.1 g
Fibers:2.9 g
Sugar:66.9 g
Cholesterol:0 mg
Sodium:26 mg
Calcium:22.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
550
ml
coconut milk
250
g
powdered sugar
2
sheets of gelatin
1
fresh or canned lychees
1
ml
rose syrup
METHOD
- Soak the sheets of gelatin in cold water for 10 minutes.
- In a heavy saucepan over low heat, dissolve the sugar in half the coconut milk. Once it is dissolved, remove from the heat and let cool.
- Drain the gelatin, add it to the mixture and dissolve. Mix well. Mix in the remaining coconut milk and rose syrup.
- Pour the mixture into an ice cream or sorbet maker and process until frozen, or place in the freezer.
- Once the sorbet is set, form balls with an ice cream scoop. Place in sorbet dishes, add the lychees and serve immediately.
Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including coconut milk.
CHEF'S NOTES
For a more festive dessert, add some shaved coconut or candied rose petals. To make them, place the petals over steam for a few seconds and then roll them in crystallized sugar.
