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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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
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.
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Coconut and pandan sorbet
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Coconut and pandan sorbet