2 hours 30 minutes, plus churning, chilling and drying time
A refreshing end to a festive menu, these sorbet snowmen from Alyn Williams' are sure to raise a smile from your guests. Delicious lemon sorbet is shaped into snowmen, and served on a bed of coconut streusel and dusted with coconut ice. Liquorice sticks are perfect for decorating the snowmen, but if not to your taste, try using chocolate drops or pieces of orange peel.
It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for 5 years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.
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To start the sorbet, zest 4 of the lemons, add to a bowl and set aside. Squeeze the juice from the lemons into a measuring jug
400ml of lemon juice, 6-8 lemons
Combine the sugar and water in a pan. Place over a medium heat and stir until the sugar dissolves completely
350g of caster sugar
550ml of water
Add the lemon zest and bring to the boil. Once boiling, remove from the heat and stir in the lemon juice
Pass through a sieve and allow to cool to room temperature, then store in the fridge for at least 2 hours
If using an ice cream maker, pour in the mixture and churn according to manufacturer's instructions
Alternatively, pour into a container, cover, and store in the freezer, breaking up with a fork every half an hour or so until set. Once set, place in a blender and blitz until smooth. Store in the freezer
For the coconut ice, mix together the condensed milk and icing sugar with a wooden spoon. Then, mix in the desiccated coconut
60ml of condensed milk
60g of icing sugar, sieved
60g of desiccated coconut
Spoon the mix onto a baking tray lined with greaseproof paper and leave in a cool, dry place for at least 6 hours. Once dry, break up with a fork - the ice should resemble snow
Place a metal tray in the freezer to chill. Once cold, remove from the freezer and scoop an equal number of large sorbet balls and small sorbet balls onto the tray. Return to the freezer to firm up
Chop the liquorice sticks into small pieces. Remove the sorbet balls from the freezer and poke the pieces of liquorice into the smaller balls to resemble eyes, and into the larger balls to make buttons
2 liquorice sticks, soft
Dip a spoon into water and using the back, press down gently on the larger balls to form a dent. Firmly press the smaller balls onto the larger balls and return to the freezer until ready to serve
For the streusel, add all of the ingredients to a mixing bowl
105g of unsalted butter
50g of desiccated coconut
1 pinch of salt
95g of caster sugar
140g of plain flour
Using your fingers, rub the mix together until it resembles large breadcrumbs. Spread onto a baking tray and store in the fridge for 20 minutes
Preheat the oven to 170°C/gas mark 4
Transfer the streusel to the oven and bake for 8-12 minutes, or until a light golden brown colour. Remove and allow to cool. Once cool, crumble the mix into smaller pieces
Spoon a pile of streusel across the middle of each plate. Arrange the snowmen on top and finish with a sprinkling of coconut ice. Serve immediately
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