coconut sorbet

Name: coconut sorbet
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 2 sheets Gelatine; 1 can(s) (160 ml) Coconut milk; 2 TABLESPOONS coconut syrup; 250 g Sugar; 7-10 Tbsp Juice of 1 lemon; 2 Protein (size M); 1 pinch Salt

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

2 sheets Gelatine
1 can(s) (160 ml) Coconut milk
2 TABLESPOONS coconut syrup
250 g Sugar
7-10 Tbsp Juice of 1 lemon
2 Protein (size M)
1 pinch Salt

Directions

1
Soak gelatine in cold water. Simmer coconut milk, coconut syrup and sugar in a pot until the sugar has dissolved, remove from heat and allow to cool. Squeeze out the gelatine, dissolve in the still warm coconut milk and allow to cool further. Mix the coconut milk and lemon juice for about 3 minutes with a chopping stick. Beat the egg whites and salt until stiff, carefully fold into the mash, which should be warm to the touch at most. Freeze the sorbet mass in an ice-cream maker or put it in a flat, freezable form and freeze for 3-4 hours, stirring frequently
2
Wait 3-4 hours. Per bullet about 460 kJ, 110 kcal. E 1 g, F 2 g, KH 21 g