Once again I decided to make a treat for summer. Last time I made banana ice cream and now I chose Nieve coconut sorbet. Summer is still here and I see ice cream everywhere; on every step, at every corner. Do you also find it difficult to choose only one flavour at the ice cream shop? Ohhhh, I keep changing my mind every two seconds, before picking one. So frustrating! So, no more decisions to take. I made my own cooling dessert at home. Cool!
How to make a delicious Nieve coconut sorbet in your own kitchen? This recipe is a little bit different than the banana ice cream. In fact, I used another method. However, this sorbet is not served in a glass (as you might think). I made two simple variations, explained further in the recipe. You will need only a few ingredients and some patience. Yes, patience. The sorbet needs some cool-down time.
Ingredients for about 1 litre of Nieve coconut sorbet:
- 800 ml coconut milk (2 cans)
- 4-5 Tbsp of lemon and lime juice (1 lemon, 1 lime)
- 2 egg whites
- 1 Tbsp coconut sugar
- 1 Tbsp icing sugar
Ingredients for two portions of zabaione:
- 2 egg yolks
- 2 Tbsp caster sugar
- 1 Tbsp coconut sugar
- 5 Tbsp marzipan liqueur
Prepare two bowls (medium and big). In the big one combine coconut milk and the lemon-lime juice. In the medium bowl, beat the egg whites until you see forming stiff peaks. Then add the sugar and whisk for 15 more seconds. Furthermore, slowly whisk the egg white mixture into the coconut milk mixture. Whisk until well combined.
Pour the sorbet mixture into a bowl or in a food container in which you are going to freeze it. I froze it in two ways. Some I put in a loaf form (covered with transparent foil) and the rest I poured into round silicone moulds. The sorbet from the loaf form I simply cut into 1-2cm thick slices and the one from the moulds were cute bigger snowballs. Anyway, you pick any shape you prefer. Cover it with some transparent foil and put in the freezer for at least 3 hours.
What to do with the egg yolks? I made a sweet zabaione with marzipan flavour. I am not a big marzipan lover but I simply enjoy the light touch of it in the zabaione. Totally yummy!
For the zabaione, you will need a double boiler. But don’t let the water touch the top bowl. Put the egg yolks together with sugar into the bowl and mix it (using a hand mixer) at maximum speed. Once fluffy and pale, remove from the heat, whisk in the marzipan liqueur and put back on the heat. Continue mixing until creamy and thick.
Pour the zabaione into glasses. You can enjoy the zabaione either warm or cold. If you put it in the fridge it will get nice thick, but still stay fluffy.
This Nieve coconut sorbet is the ultimate summer treat. Serve it with zabaione (warm or cold), with frozen fruits or some thin chocolate pieces.
Enjoy!
