- 400g water (A)
- 100g liquid glucose (A)
- 140g sugar(B)
- 4g trimoline(B)
- 1kg coconut puree (C)
- 500g cream cheese(C)
coconut sorbet
steve bennett
5th September 2011
coconut sorbet
wylie dufresne's coconut sorbet, which he served with his celery-root (celeriac) cake
Ingredients
Method
boil (A), add (B) and stir til dissolved.
cool, add (C).
churn
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