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GRAPEFRUIT SORBET WITH COCONUT YOGHURT CREAM
SERVES 4-6
You will need a thermometer, ice cream machine and piping bag with star nozzle. Begin this recipe at least 4 hours ahead.
280g caster sugar
60g dextrose powder (from specialty grocers and selected supermarkets)
450ml fresh grapefruit juice
½ cup (25g) coconut flakes, toasted
Zest of 1 lime
COCONUT YOGHURT CREAM
1½ sheets titanium-strength gelatine
100ml coconut cream
90g caster sugar
½ tsp vanilla extract
215ml thickened cream
210g natural yoghurt
Heat 470ml water in a saucepan over medium heat until warm (40°C). Remove from the heat. Add sugar and dextrose powder and use a stick blender to blend until combined. Return to low heat. Cook until mixture reaches 85°C. Remove from heat and stir in grapefruit juice. Set aside to cool completely
Transfer cooled grapefruit mixture to an ice cream machine. Churn following manufacturer’s instructions for 1 hour 30 minutes, then freeze until required.
For the coconut yoghurt cream, soak gelatine in a bowl of cold water for 5 minutes to soften. Place coconut cream, sugar and vanilla in a small saucepan over low heat and cook, stirring occasionally, until sugar dissolves and mixture is heated through. Transfer to a bowl. Squeeze water from gelatine and add to the mixture, stirring until dissolved. Whisk thickened cream in a separate bowl to soft peaks. Stir yoghurt into coconut mixture, then fold in whipped cream. Transfer to a 6.5cm-deep, 11.5cm x 19cm container. Chill for 4 hours or until set.
Remove sorbet from
