Guanabana Sorbet With Mango Lime Coulis Recipes
GUANABANA SHERBET WITH TROPICAL FRUIT
Provided by Maggie Ruggiero
Categories Dessert Lime Tropical Fruit Mango Papaya Summer Healthy Pomegranate Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes.
- Add remaining 1/4 cup water to saucepan and sprinkle gelatin over it, then let stand 1 minute to soften. Bring to a bare simmer, stirring until gelatin has dissolved. Add to syrup along with milk and guanabana purée.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
- Peel, halve, and seed papayas, then cut into bite-size pieces. Peel and pit mangoes, then cut into bite-size pieces. Toss fruit with pomegranate seeds and lime juice and serve with slightly softened sherbet.
GUANABANA SORBET WITH MANGO LIME COULIS
Categories Ice Cream Machine Fruit Dessert Freeze/Chill Lime Tropical Fruit Mango Summer Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.
- Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.
- Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. Serve sorbet with coulis.
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