Coconut sorbet

  • 2 sheet Gelatine
  • 1 Can (s) (160 ml) Coconut milk
  • 2 EL Coconut syrup
  • 250 g Sugar
  • juice of 1 lemon
  • 2 protein (size M)
  • 1 pinch Salt
50 Minutes
easy
1.
Soak gelatine in cold water. Simmer coconut milk, coconut syrup and sugar in a saucepan until the sugar has dissolved, remove from the heat and allow to cool. Squeeze out the gelatine, dissolve it in the warm coconut milk and let it cool down further. Mix coconut milk and lemon juice for about 3 minutes with the cutting stick. Beat egg white and salt until stiff, fold carefully into the puree, which is at most lukewarm. Freeze the sorbet mixture in an ice cream maker or place in a flat, freezer-safe dish and freeze for 3–4 hours, stirring more often.
2.
Waiting time 3–4 hours. Approx. 460 kJ, 110 kcal per ball. E 1 g, F 2 g, KH 21 g
1 portion approx:
  • 110 kcal
  • 460 kJ
  • 1 g protein
  • 2 g fat
  • 21 g carbohydrates

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