Lemon Sorbet

For the Caramelised Pineapple:
1 ripe pineapple
1 cup Chelsea Demerara Sugar
For the Coconut Sorbet:
1 cup Chelsea White Sugar
1 cup warm water
2 cups coconut milk
1 tsp coconut essence
½ cup desiccated coconut
2 egg whites, stiffly beaten
For the Caramelised Pineapple:
Peel the pineapple and cut into long wedges and sprinkle with Demerara Sugar. Grill until the Sugar caramelises. Serve warm with coconut sorbet.
For the Coconut Sorbet:
Dissolve the Sugar in the water and cool. Mix into the Sugar syrup the coconut milk, coconut essence and coconut. Freeze in a shallow container for at least 8 hours. An hour before serving, scoop the frozen mixture into a food processor bowl. Add the beaten egg whites and blend until the mixture is fluffy and white. Re-freeze for at least 1 hour to firm.
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating