Coconut and pandan sorbet

Not yet rated

Anna Hansen's coconut sorbet recipe exemplifies her diverse approach to cuisine - the fragrant, aromatic flavour of pandan essence melds beautifully with coconut. Pandan essence can be tricky to track down but should be available in well-stocked East Asian supermarkets, or is readily available online.

First published in 2015
discover more:

Ingredients

Metric

Imperial

Equipment

  • Ice cream maker

Method

1
First, make a syrup for the sorbet. Place the water, sugar and glucose in pan and bring to the boil. Simmer for 3 minutes or so, then cool and refrigerate until needed
  • 180ml of water
  • 130g of caster sugar
  • 65g of liquid glucose
2
Measure out 275ml of the sorbet syrup and place in a bowl with the rest of the ingredients. Whisk until thoroughly combined, then churn in an ice cream maker
3
Serve a scoop of the sorbet as it is, or with a sprinkling of praline on top
First published in 2015
DISCOVER MORE:

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more