Coconut sorbet, coconut powder, coconut jelly and sesame nougatine by Angel Ramirez Betancourt, Executive Pastry Chef of The One & Only Ocean Club in Nassau, Bahamas.
Yield: 8 to 10 servings
- 42.32 oz/1200 g coconut milk
- 17.6 oz/500 g cold simple syrup (1:1)
- 5.3 oz/150 g Malibu coconut rum
Mix together all ingredients and process in ice cream machine according to manufacturer’s instructions.
- 4.2 oz/120 g coconut oil
- 2.8 oz/80 g maltodextrin
- 0.07 oz/2 g sea salt
- 0.35 oz/10 g anti-humidity confectioners’ sugar
Process all the ingredients in a food processor until mixture has a sandy texture.
- 17.6 oz/500 g coconut water, divided
- 5 sheets gelatin (silver), bloomed
- 3.5 oz/100 g simple syrup
- 0.35 oz/10 g coconut pulp, chopped
1. In a saucepan, heat half the coconut water (do not boil). Stir in the drained gelatin until dissolved. Remove from the stove add the remaining ingredients. Transfer to a shallow container and let set in the refrigerator for at least 4 hours.
2. Cut into dice.
- 5.3 oz/150 g granulated sugar
- 1.76 oz/50 g glucose
- 6.3 oz/180 g sesame seeds
- 0.35 oz/10 g black sesame seeds
- 4.4 oz/125 g unsalted butter
- 0.07 oz/2 g pectin
- 0.35 oz/10 g water
1. Stir the sugar and glucose together.
2. In a saucepan, combine the water and glucose mixture and cook over medium heat (do not boil). Add both sesame seeds and the butter; let the mixture rest and cool down for at least 4 hours.
3. Form small balls of the sesame mixture and arrange on a silicone baking mat. Bake at 350°F for about 8 minutes.
- Fresh coconuts, as needed
1. Crack the fresh coconuts in half. Reserve the water and freeze the shell with its flesh.
2. After churning the Coconut Sorbet, quickly transfer it into a piping bag and pipe the sorbet into the frozen coconut shell. Garnish with the Coconut Jelly, Sesame Nougatine and Coconut Powder.