Coconut & pandan sorbet

By: Nick Palumbo
From: Gelato Messina
Makes: 1 kg
Photographer: Billy Law

When we think of a sorbet, we tend to think of something that is water- and fruit-based, such as a lemon or mango sorbet. However, not all sorbets contain fruit. As long as there are no dairy products included, a sorbet can be flavoured with just about anything.

This Asian-inspired sorbet is flavoured with coconut milk and pandan leaf, sometimes called screwpine leaf. Although it is called a ‘milk’, coconut milk is made from grated coconut flesh and is dairy free.

You will need to start this recipe a day or so ahead, to give the pandan leaves time to infuse into the coconut milk. Try to find fresh pandan leaves if you can (they are sold in small tied bundles from Asian grocers), as these really will give the best results. Pandan essence is available, but I don’t recommend it for this, as the essence contains artificial colouring, which I’m not fond of.

Domestic

Ingredients

Quantity	Ingredient
2	pandan leaves, finely chopped
750g	coconut milk
170g	sugar
50g	dextrose
25g	maltodextrin
5g	stabiliser

Method

Infusing

Place the chopped pandan leaves in a food processor with the coconut milk and blitz the leaves into the milk. Place in the fridge for 1 day to allow the flavours to infuse. When you are ready to make the sorbet, strain the coconut milk and discard the pandan.
Mixing

Put the pandan-infused coconut milk in a double boiler over a medium heat.
Put all the powders in a bowl and mix until combined. When the coconut milk hits 40°C, whisk in the powders and bring the mixture up to 65°C, whisking constantly.
Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
Churning

Turn on your gelato maker so it begins the freezing process.
Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
Serving

The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity	Ingredient
	as above

Method

Infusing

Place the chopped pandan leaves in a food processor with the coconut milk and blitz the leaves into the milk. Place in the fridge for 1 day to allow the flavours to infuse. When you are ready to make the sorbet, strain the coconut milk and discard the pandan.
Mixing

Put the pandan-infused coconut milk in a pasteuriser and select low pasteurisation.
Put all the powders in a bowl and dry mix. When the coconut milk hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 65°C, then will hold for 30 minutes before switching to cooling phase.
Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
Churning

Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
Serving

The serving temperature of the sorbet should be around –11°C to –13°C.