• Coconut sorbet with salted candied peanuts (Brett Stevens)

If you like a mix sweet and salty flavours, you will adore this highly addictive dessert. Inspired by the tropical beaches of the Caribbean, this adults-only sorbet combines the sweet, spiced taste of a rum-coconut cocktail topped with the salty crunch of candied peanuts.

Serves
6-8

Preparation

25min

Cooking

45min

Skill level

Mid
By
Average: 4.2 (10 votes)
Yum

Ingredients

  • 1 cup (250 ml) coconut water
  • ⅔ cup (150 g) sugar
  • ¼ cup (60 ml) spiced rum
  • 3 x 270 ml coconut milk
  • ¼ cup (60 ml) spiced rum
  • 1 egg white

 

Salted candied peanuts

  • 2 cups (280 g) raw peanuts
  • 1 cup (220 g) caster sugar
  • ⅓ cup (80 ml) water
  • 2 tsp sea salt flakes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Freezing time overnight 

You will need an ice-cream machine. 

To make the coconut sugar syrup, combine coconut water and sugar in small saucepan over a low heat, stirring until the sugar has dissolved. Increase the heat to high and bring to the boil. Boil 5 minutes, then remove from the heat and cool completely.

Combine the coconut sugar syrup, rum and coconut milk in large jug, mix well.

Pour the mixture into an ice-cream machine. Churn to the manufacturer's instructions. Once the mixture starts to become thick, add egg white and continue churning (about 20-25 minutes). Transfer the mixture to a freezer container. Freeze overnight or until firm.

Meanwhile to make the salted candied peanuts, combine the peanuts, sugar and water in a large heavy-based frypan. Cook over a medium heat, stirring frequently until well combined. This should take about 12 minutes. The mixture will look crystallised at this point. Reduce the heat to low and stir frequently, coating the peanuts, as gradually the sugar will melt and start to brown. Make sure the peanuts do not burn. Keep stirring until the mixture turns a deep golden brown, then remove the pan from heat. Sprinkle in salt, stirring well to combine. Pour nuts onto baking paper-lined oven tray to cool. Cool completely, then break up any lumps.

Serve sorbet with coarsely chopped salted candied peanuts.

 

Note

• Store peanuts in an airtight container for up to 1 week.

 

Photography by Brett Stevens. Styling by Marcus Hay. Food preparation by Angela Devlin. Art direction by Anne Marie Cummins.