Rum Cake with Coconut Sorbet

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Preparation info
  • Yield:

    10

    servings
    • Difficulty

      Easy

Appears in
Toques in Black: The Extraordinary Diversity of Black Chefs

By Battman

Published 2019

  • About

Ingredients

Coconut Sorbet

  • 50 grams glucose powder
  • 5 grams stabilizer
  • 20

Method

Coconut Sorbet

In a medium pot boil everything but the purée.

Place the pureé in an upright medium container. Pour hot mixture over purée and Burr mix (use a hand-held upright blender to blend). Rest in refrigerator overnight.

The next day spin the sorbet in an ice cream machine, according to the manufacturer’s instructions. Extrude and keep