Coconut-lemongrass Sorbet Recipe

DESSERT

1. 1

   Prepare the Coconut-Lemongrass Base

   In a saucepan, combine the coconut milk, chopped lemongrass, sugar, and water. Heat over medium heat until the sugar is dissolved and the mixture is warm, but not boiling. Remove from heat and let it steep for about 30 minutes to infuse the flavors.

2. 2

   Strain and Chill

   After steeping, strain the mixture through a fine-mesh sieve to remove the lemongrass pieces. Allow the mixture to cool completely in the refrigerator for at least 2 hours.

3. 3

   Churn the Sorbet

   Once the coconut-lemongrass mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a container and freeze for at least 4 hours or until firm.

4. 4

   Prepare the Raspberry Sauce

   In a saucepan over medium heat, combine the raspberries and a tablespoon of sugar (adjust according to tartness). Cook for about 5-7 minutes until the raspberries break down and the mixture thickens. Remove from heat and let it cool.

5. 5

   Make the Meringue

   In a clean bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and continue to whip until stiff peaks form and the mixture is glossy. Preheat your oven to 100°C (212°F) and spread the meringue on a baking sheet lined with parchment paper. Bake for 1.5 hours until dry and crisp.

6. 6

   Prepare Corn Flake Crumble

   In a bowl, crush the corn flakes slightly and mix with a pinch of sugar. Optionally, you can toast them in a dry skillet over medium heat for a few minutes until golden and fragrant.

7. 7

   Assemble and Serve

   Scoop the coconut-lemongrass sorbet into bowls. Drizzle with the raspberry sauce, top with pieces of toasted meringue, and sprinkle the corn flake crumble over the top. Serve immediately and enjoy!