Creamy coconut sorbet coated in rich dark chocolate, these bars are reminiscent of a frozen Bounty. A taste of the tropics and the summer that's yet to come.
Ingredients
250ml water
190g caster sugar, divided
90g glucose syrup or very light honey, divided
3g leaf gelatine or 4 tsp agar agar
600g coconut milk
400g good quality dark chocolate
1 heaped tbsp coconut oil
Instructions
To make the sorbet, bloom the gelatine by soaking in cold water for 5 minutes.
In a medium saucepan, combine the water, 150g sugar and 50g glucose syrup and bring to the boil. Turn off the heat immediately then squeeze the water out of the gelatine and add to the syrup, stirring until smooth If using agar agar, sprinkle over the syrup and leave to hydrate for 5 minutes before stirring to dissolve. Allow to cool completely.
Transfer the syrup to a food processor, along with the coconut milk, remaining sugar and glucose syrup. Blitz until smooth then churn in an ice cream machine according to the manufacturer's instructions.
Transfer the churned sorbet to eight ice cream bar moulds (I use these). Freeze until firm.
To make the coating, melt the chocolate and coconut oil in a heatproof bowl suspended over a pan of barely simmering water. Allow to cool for 5 minutes.
Line a tray that will fit in your freezer with baking parchment. Remove the sorbet bars from their moulds.
One at a time, dip the bars into the melted chocolate, spooning it down the sides to coat completely. Allow any excess chocolate to drip off then place on the prepared tray.
Once all the bars are coated, place the tray in the freezer for 30 minutes. After this you can serve the sorbet bars or wrap in greaseproof paper and return to the freezer until ready to eat. Will keep in an airtight container in the freezer for several weeks.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/04/13/chocolate-coconut-sorbet/