Friday, April 1, 2011
Chocolate Coconut Sorbet
This is another very good and very easy recipe from The Perfect Scoop by David Lebovitz, the highly acclaimed ice cream bible for serious lovers of ice cream, sorbet, granita and all kinds of imaginative and luxurious accoutrements. If you like the combination of chocolate and coconut, you’ll more than likely enjoy this simple preparation. All you do is mix simple syrup with some dark chocolate, add some unsweetened coconut milk, a pinch of salt and vanilla and you have a cool, dark sorbet that is light but full of rich flavor.
It's great as is or dressed up in a number of satisfying ways. I’ve garnished this plate with some spiced candied almonds, but you could also embellish with a dab of chocolate sauce or a tiny bit of light caramel or as David points out, it would go well with just about any sort of cookie. I'm tempted to try a bite of crystallized ginger on the side. I'll leave you to your own devices!
- For this recipe, you need unsweetened coconut milk, not coconut cream or Coco Lopez, which have a lot of additional sugar. I use Thai Kitchen for its consistent flavor. I’ve tried other brands and they have proven to be really unsuitable. Thai Kitchen cans are 14 oz, which measures out to 1 3/4 cup. If you don’t want to purchase 2 cans and have a lot left over, add one can, taste and add milk if you think the mixture needs it. Otherwise, it’s a non-dairy sorbet.
- Use dark bittersweet chocolate for the best balance of flavor and sweetness.
- For the spiced nuts, I used cinnamon, ginger and cloves but use your own favorite combination or maybe a fresh blend of Chinese five-spice powder.
- In Room for Dessert, David’s first cookbook, he has a version that includes 1 tablespoon of rum instead of the vanilla and only 5 ounces of chocolate. It’s also very good.
Chocolate Coconut Sorbet
adapted from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz
Makes about 1 quart
1 C water
1 C sugar
pinch of salt
8 oz bittersweet chocolate, finely chopped
2 C unsweetened Thai coconut milk
1/2 t vanilla extract
Heat the water, sugar and until the sugar has completely dissolved. Remove from heat. Add the chopped chocolate to the syrup and whisk until the chocolate has completely melted. Stir in the coconut milk and vanilla. Taste for salt.
Chill the mixture thoroughly. Freeze in your ice cream maker according to the manufacturer’s instructions. Pour into a clean airtight container, press a piece of plastic wrap into the surface, cover and place in your freezer to firm up.
1 C sliced almonds
2 T egg white
1/4 t cinnamon
1/8 t ground ginger
1/8 t cloves
1 1/2 T sugar
For the Spiced Almonds, preheat the oven to 300 degrees. Prepare a baking sheet with parchment or a silpat.
Whisk the egg white until it’s frothy and opaque. Add spices and salt and whisk to thoroughly combine. Toss in the sliced almonds and coat evenly. Sprinkle with sugar and toss to coat completely.
Spread the nuts onto the sheet pan in a single layer. Give another light dusting of sugar. Toast for about 20 – 25 minutes or until they are dry and lightly browned.