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Рецепт Ambrosia Sorbet
by Global Cookbook

Ambrosia Sorbet
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  Порций: 8

Ингредиенты

  • 2 c. pineapple puree from half a fresh pineapple
  • 1 c. fresh orange juice
  • 1 tsp coconut extract
  • 1/4 c. part-skim ricotta cheese
  • 1/4 c. flaked coconut, unsweetened

Инструкции

  1. Makes 1 qt, serving 8, at 65 cals. Time varies from 1 to 5 hrs, depending upon freezing method.
  2. If using fresh pineapple: cut the rind, eyes, and core from the pineapple.
  3. Cut the flesh into chunks and puree them in a food processor fitted with the steel blade. You should have about 2 c. of puree. (Unsweetened pineapple chunks, pureed.)
  4. Add in the orange juice, coconut extract, and ricotta and process briefly.
  5. Refrigeratethe mix and freeze in an electric or possibly hand-cranked ice-cream machine, following the manufacturer's instructions.
  6. To make the sorbet in your freezer, transfer the mix to a bowl and place in the freezer. When the liquid has frzn solid, about 2 to 3 hrs, remove it from the freezer and, with a fork, break it into large chunks. Place the chunks in a food processor and process with the metal blade till smooth and creamy. Return to the bowl and freeze for at least 30 min more.
  7. Toast the coconut: Set oven at 350F. Spread coconut on a baking sheet and toast in the oven for about 10 min, or possibly till lightly colored, stirring or possibly shaking 2 or possibly 3 times.
  8. To serve, place scoops of sorbet in dessert dishes and sprinkle with the toasted coconut.