 | Coconut-Lime Leaf SorbetPastry Chef Jacquelyn Paternico of Oriole | Chicago, IL |
I wanted to create something light and refreshing. I love hibiscus and lime leaf, and I knew that the coconut would balance those flavors well. This dish brings me back to when I was pregnant and what I wanted to drink during the hot summer months.
Ingredients for Hibiscus Syrup:
• 300 g. water
• 25 g. hibiscus
• 35 g. sugar
Ingredients for Tapioca Pearls:
• 100 g. tapioca pearls
Ingredients for Coconut Foam:
• 3000 g. The Perfect Purée Coconut Puree, thawed
• 1277 g. coconut milk
• 191 g. 10x sugar
• 64 g. lime leaf
• zest of 10 limes
Ingredients for Hibiscus Granita:
• 6300 g. water
• 700 g. sugar
• 84 g. lime leaf
• 350 g. hibiscus
• 105 g. lime juice
• zest of 7 limes
• 30 g. salt
• 21 g. citric acid
Ingredients for Coconut Lime Leaf Sorbet:
• 1000 g. The Perfect Purée Coconut Puree, thawed
• 116 g. glucose powder
• 10 g. sorbet stabilizer
• 40 g. trimoline
• 342 g. sugar
• 990 g. water
• 12 g. lime leaf
• salt, to taste
To Assemble and Serve:
• candied hibiscus flowers
• dianthus flowers
Method for Hibiscus Syrup:
Combine water, hibiscus, and sugar in a saucepan. Bring to a boil, then remove from heat and steep for 30 minutes. Strain and cool completely.
Method for Tapioca Pearls:
Bring a large pot of water to a boil. Add tapioca pearls and cook over medium heat for 13 minutes, stirring occasionally. Turn off heat and let soak in the hot water for 13–15 minutes. Rinse with cold water, strain, and transfer to a bowl with cold Hibiscus Syrup.
Method for Coconut Foam:
Combine Perfect Purée Coconut Puree, coconut milk, 10x sugar, lime leaf, and lime zest in a saucepan. Bring to a boil, then remove from heat and steep overnight. Strain and transfer to an iSi canister. Charge once and chill until service.
Method for Hibiscus Granita:
Combine water, sugar, lime leaf, hibiscus, lime juice, lime zest, salt, and citric acid in a saucepan. Bring to a boil, then remove from heat and steep overnight. Strain, pour into a shallow pan, and freeze until solid. Scrape with a fork to create granita.
Method for Coconut Lime Leaf Sorbet:
Mix sorbet stabilizer with sugar. In a saucepan, combine trimoline, water, glucose powder, and lime leaf. Bring to a boil, then add Perfect Purée Coconut Puree and salt. Remove from heat, steep overnight, and strain. Churn in an ice cream machine until set.
To Assemble and Serve:
Place candied hibiscus flowers and Hibiscus Tapioca Pearls in the bottom of the bowl. Add a scoop of Coconut Lime Leaf Sorbet. Spoon Hibiscus Granita alongside the sorbet, then cover the sorbet with Coconut Foam. Garnish with Dianthus flowers and serve immediately.