Скачать или смотреть Coconut Sorbet with Limon Cress - Hidde de Brabander & Eric Miete

Lovely Coconut Sorbet with Limon Cress (Koppert Cress) by Hidde de Brabander. See hereby the full recipe.

Ingredients
400g coconut milk, 19% v
304g water
115g granulated sugar
20g sorbitol
50g dextrose monohydrate
35g maltodextrin, 18th
30g inulin
5g binder, warm (for ice cream)
40g grated coconut
1g fine salt
Limon Cress

Method
Put the water in a pan or in the thermoblender.
Mix all dry substances separately in a bowl.
Start heating the water while stirring and add the powders around 40°C.
Pasteurize to 85°C and then cool quickly.
In the meantime, lightly toast the coconut shavings in a pan.
Add coconut milk and coconut shavings at around 50°C while cooling.
Blend briefly with the immersion blender and after at least 6 hours of maturation, turn into ice cream in the ice cream maker.

Recipe - Hidde de Brabander & Eric Miete
Website - www.koppertcress.com