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Recipe of ice cream / sorbets with sugar syrup ​​with Coconut

Fruteiro do Brasil fruit.

For suggestions, comments or doubts, please write to: info@fruteiro.it

 

*IMPORTANT: when using coconut pulp, bring it to 40°, in order to melt the fat part of the coconut.

* During the extraction add the melted chocolate as a "stracciatella" and variegate with the Maracujá sauce; finally, add 20 g of coconut shavings to the sorbet.

 

Recipe of Maracujá sauce

Fruteiro's Maracuja pulp 200 g
Water 200 g
Sucrose 100 g
Pectin 5 g
Total 500 g

 

 

*bring everything to boiling temperature; then, when reached 25°, use it as a sauce.

 

Recipe created by Maestro Palmiro Bruschi

 

 

Ingredients Quantity (g)
Coconut pulp 500
Coconut Shavings 30
Morogoro dark chocolate 100
Sugar syrup at 50% 500
Total
*

* Enter the total target quantity: the ingredients will be calculated accordingly.

 

More recipes for ice cream / sorbets with sugar syrup ​​with Coconut

• Coconut • Coconut and Mascarpone cheese • Coconut and Pistachio