COCONUT SORBET WITH CASHEW BRITTLE
SERVES 4 PORTIONS
1 cup sugar
1⁄4 water
1 cup cashews
1 pint coconut sorbet
NUTRITIONAL VALUES
Calories: 574kcal
Fat: 24.9g (10.1g S.Fat)
Carbs: 89.2g
Protein: 6.2g
Sugar: 79.7g
Sodium: 21mg
METHOD
Using parchment paper or a Silpat, line a large baking sheet. Combine sugar and water in a medium saucepan. Bring to a gentle boil, swirling the pan occasionally to mix, and cook for about 7 minutes, or until golden. Remove the cashews from the heat. Lift out 1-inch clusters (about 3 to 4 cashews) with two forks and place them on the prepared baking sheet. Allow to cool completely.
Transfer the cashew clusters to a cutting board and roughly chop with a sharp knife once they have cooled and hardened. Place in the freezer.
To serve, place a scoop of coconut sorbet on a plate and top with a spoonful of cashew brittle.
Transfer the cashew clusters to a cutting board and roughly chop with a sharp knife once they have cooled and hardened. Place in the freezer.
To serve, place a scoop of coconut sorbet on a plate and top with a spoonful of cashew brittle.
