Chocolate-Coconut Sorbet with Spiced Almond Flakes
Baking and Desserts | French cuisine
⏳ Time
6 hours
🥕 Ingredients
11
🍽️ Servings
4
Description
Chocolate-Coconut Sorbet with Spiced Almond Flakes
Ingredients
- Chocolate 53% - 8.1 oz
- Sugar - 1 cup
- Water - 1 cup
- Coconut Milk - 2 cups
- Salt - a pinch
- Vanilla extract - 1 teaspoon
- Chopped almonds - 4.2 oz
- Egg white - 1 piece
- Vanilla salt - 1½ tablespoons
- Ground Cinnamon - ¼ teaspoon
- Grated Ginger Root - 0.1 teaspoons
Step by Step guide
Step 1
Preheat the oven to 302°F. Line a baking tray with parchment paper in a single layer.
Step 2
Whip the room temperature egg white with a pinch of salt, gradually increasing the whipping speed. Whip until soft peaks form, gradually adding the vanilla sugar. Gently fold in the ground cinnamon and ginger into the whipped egg white. Also, gently fold in the almond flakes until they are fully coated with the whipped mixture.
Step 3
Spread the nuts on the parchment paper in a single layer. Lightly sprinkle the nuts with sugar and bake in the oven for 20–25 minutes. The almonds should be slightly browned and crispy. Remove from the oven and let cool.
Step 4
In a saucepan, combine water and 1 cup of sugar, place over medium heat, and cook, stirring, until the sugar is completely dissolved. Remove from heat. Add broken chocolate to the syrup and stir until the chocolate is melted. Stir in the coconut milk and vanilla extract. Mix well until smooth.
Step 5
Cool the mixture over a water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Place the saucepan with the mixture on top. Stir the mixture occasionally for about 30–40 minutes until it cools.
Step 6
Then cover the saucepan with a lid and refrigerate for further cooling for 5 hours or overnight.
Step 7
Remove the mixture from the refrigerator and pour it into an ice cream maker and churn for 20–40 minutes. Fill the resulting mass into a container and place in the freezer for 3–4 hours until fully set.
Step 8
If you don’t have an ice cream maker, immediately pour the mixture into a container and place it in the freezer. Take out the container and stir the contents every half hour until it sets.
Step 9
Serve the sorbet with crispy almond flakes.
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