Kulolo Crunch Recipe
Recipe information
Make Kulolo Crunch in just 1h . Macadamia nut cocoa nibs, bergamot blueberry, coconut sorbet
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Ingredients
For the Kulolo Crunch
For the Bergamot Blueberry Sauce
For the Coconut Sorbet
Preparing the Kulolo Crunch
1. Mix the Ingredients
In a large bowl, combine macadamia nuts, cocoa nibs, brown sugar, and salt. Pour the melted butter over the mixture and stir until well combined.
2. Bake
Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 15-20 minutes or until golden brown, stirring halfway through. Let cool completely before breaking into chunks.
Making the Bergamot Blueberry Sauce
3. Cook the Blueberries
In a saucepan over medium heat, combine fresh blueberries, honey, and water. Cook until the blueberries burst and the mixture thickens, about 10 minutes.
4. Add Bergamot
Remove from heat and stir in the bergamot essential oil. Let cool before serving.
Preparing the Coconut Sorbet
5. Mix Ingredients
In a medium bowl, whisk together coconut milk, coconut cream, sugar, and lime juice until the sugar is dissolved.
6. Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Assembly
7. Serve
In serving bowls, spoon the coconut sorbet, drizzle with bergamot blueberry sauce, and top with kulolo crunch.
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