Coconut and Pandan Sorbet Recipe - Great British Chefs

Dessert
easy
6
30 minutes, plus cooling and churning time

PT30M

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.

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Ingredients

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Metric

Imperial

500ml of coconut milk
180ml of water
130g of caster sugar
65g of liquid glucose
2 drops of pandan essence
1 lime, juice and zest
lemon juice to taste
1 pinch of flaky sea salt

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Ice cream maker

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

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

500ml of coconut milk
2 drops of pandan essence
1 lime, juice and zest
lemon juice to taste
1 pinch of flaky sea salt

Serve a scoop of the sorbet as it is, or with a sprinkling of praline on top

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Anna Hansen

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.