|
Method :
-
Set the freezer to rapid freeze 2 hours
before freezing the sorbet. Place the sheets of gelatine in a shallow
dish, pour over cold water to cover and leave for 15 minutes. Squeeze
out any excess moisture before use.
-
Meanwhile, place the caster sugar and 300ml / ¼ pint of the coconut milk in a heavy-based saucepan and heat
gently, stirring occasionally, until the sugar has dissolved. Remove
from the heat. Add the soaked gelatine to the saucepan and stir gently
until dissolved. Stir in the remaining coconut milk. Leave until cold.
-
Pour the gelatine and coconut mixture
into a freezable container and place in the freezer. Leave for at least
1 hour, or until the mixture has started to form ice crystals. Remove
and beat with a spoon, then return to the freezer and continue to
freeze until the mixture is frozen, beating at least twice more during
this time.
-
Meanwhile, make the sauce. Place the
sliced mango, icing sugar and the lime zest and juice in a food
processor and blend until smooth. Spoon into a small jug.
-
Leave the sorbet to soften in the
refrigerator for at least 30 minutes before serving. Remember to turn
the freezer to its normal setting.
Nutritional Facts per 100g :
energy 188kcals/792kj protein 1g carbohydrate 25g fat 11g
fiber trace sugar 17g
sodium trace
√ cow's
milk-free
√
egg-free
√
gluten-free
√
wheat-free
√ nut-free
√ seafood-free |
