CHERRY RIPE DESSERT COCONUT PANNACOTTA, CHERRY SORBET, RAW DARK CHOCOLATE It looks like it could be a long, hot summer. If you don’t already have one it might be worth investing in an icecream machine. You don’t have to spend a fortune, I just have a $40 machine and it does what I need it to do just fine. ebay.au/itm/1-45L-Electronic-Frozen-Ice-Cream-yogurt-Yoghurt-Gelato-Sorbet-Maker-Machine-/310365397290?pt=LH_DefaultDomain_15&hash=item484338212a The recipe here for the sorbet/icecream should work with most fruit, mango, banana, pineapple, strawberries etc. CHERRY SORBET/ICE-CREAM 300g Frozen pitted cherries (I used fresh cherries, pitted them myself then froze them) 400g Natural Coyo (coyo.au/products/index.htm) [coconut yogurt] 2tbs Coconut Syrup or Raw Honey In a jug blender puree the cherries with the honey. Add the Coyo (coconut yogurt) and blend until mixed. Transfer to the chilled ice-cream machine and churn until firm and creamy. Transfer to a freezer for a minimum of 2 hours or until required. COCONUT PANNA COTTA 400ml Coconut milk 50g Coconut nectar ¼ tsp Ground vanilla 6g Grass-fed gelatine (greatlakesgelatin/) In small saucepan heat 200ml of the coconut milk, the coconut nectar and the vanilla. When scalding remove from heat, whisk in the gelatine until dissolved. Whisk this onto the remaining 200ml coconut milk the pour into moulds and refrigerate until set. (at least 3 hours) To turn out briefly dip the mould into hot water to loosen sides and bottom.
Posted on: Mon, 24 Nov 2014 09:18:08 +0000
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