Coconut Sorbet with Dulce de Leche by Labart
Coconut sorbet and caramel sauce is a match made in heaven — and this dessert recipe from Restaurant Labart's Alex Munoz Labart is a showstopper.
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Ingredients
- 200 gm liquid glucose
- 90 gm caster sugar
- 400 ml coconut water
- 800 ml coconut cream
- 20 gm sorbet stabiliser (see note)
- Roasted desiccated coconut, to serve
- Dulce de leche sabayon
- 395 gm can sweetened condensed milk
- 3 eggs
- 70 gm caster sugar
- 375 ml (1½ cups) pouring cream
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