Coconut Napoleon with Raspberry Sorbet

Name: Coconut Napoleon with Raspberry Sorbet
Ingredients: 8 sheets phyllo dough; 224 g (¾ cup) Caramel Sauce (recipe below); 84 g (3 ounces) tapioca maltodextrin; 112 g (½ cup) coconut oil; 28 g (¼ cup) confectioner’s sugar; 392 g (1⅔ cups) unsweetened coconut milk; 3 large egg yolks; 30 g (¼ cup) cornstarch; 28 g (2 Tbsp) unsalted butter; 112 g (½ cup) heavy cream, whipped to medium peaks; 40 g (2 Tbsp) glucose syrup; 6 g (2 tsp) sorbet stabilizer; 150 g (½ cup and 2 Tbsp) granulated sugar; Juice of 1 lemon; 336 g (1½ cups) water; 980 g (4 cups) raspberry puree

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Phyllo Sheets

8 sheets phyllo dough
224 g (1 cup) unsalted butter, melted
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Pie
Vegetarian

Method

Phyllo Sheets

Preheat oven to 176°C (350°F). Line an inverted baking sheet with parchment paper. Place a sheet of phyllo on top of paper. Brush with butter, then drizzle with caramel sauce. Repeat process with 6 more sheets. Brush final sheet only