Method

Preparing the Sorbet Base

Cook the Sweet Potatoes

Peel and chop the sweet potatoes into small cubes. Boil them in a pot of water for about 15-20 minutes, or until tender. Drain and let cool.

Blend the Sorbet Ingredients

In a blender, combine the cooled sweet potatoes, coconut milk, sugar, calamansi juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.

Chill the Mixture

Transfer the sweet potato mixture to a bowl and refrigerate for at least 2 hours, or until completely chilled.

Churn the Sorbet

Once chilled, 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 for at least 4 hours or until firm.

Making the Toasted Meringue

Beat the Egg Whites

In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.

Add Cream of Tartar

Add the cream of tartar to the egg whites and continue to beat until soft peaks form.

Incorporate Sugar

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the meringue is glossy.

Pipe and Toast the Meringue

Transfer the meringue to a piping bag and pipe onto a baking sheet lined with parchment paper. Use a kitchen torch to toast the meringue until golden brown, or bake in a preheated oven at 350°F (175°C) for 5-7 minutes.

Preparing Vanilla Mandarins

Peel and Segment the Mandarins

Carefully peel the mandarins and separate them into segments, removing any seeds.

Flavor the Mandarins

In a small bowl, mix the mandarin segments with vanilla extract and honey. Let sit for 10 minutes to allow the flavors to meld.

Sweet Potato, Coconut Sorbet Recipe