Lemon and Coconut Sorbet Cornet

By corlear

Ingredients

• For the filo pastry cornet:
• 2 sheets filo pastry
• clarified butter
• For the lemon marmalade:
• 2 oz whole lemon, cut into 1/5" cubes
• 2 oz sugar
• For the coconut sorbet:
• 2 cups soluble coconut powder
• 10 tbsp water
• 1/3 cup glucose
• 2 tsp sorbet stabilizer
• To finish:
• grated rind of 1 lemon
• citric acid
• 10 metallic cornets

Details

Servings 10

Preparation

Step 1

For the filo pastry cornet:
1. Brush the sheets of filo pastry with clarified butter.
2. Cut 6½ " diameter circles out of the filo pastry and then cut them into quarters.
3. Shape the cornet by putting the filo pastry quarters between 2 metallic cornets.
4. Bake at 400ºF for 6 min., turn them round and then cook them for 4 more minutes.

For the lemon marmalade:
1. Mix the lemon cubes and the sugar
2. Cook slowly over a low heat until the temperatures reaches the soft ball point (it should not be hard).
3. Remove from the heat and leave to cool.

For the coconut sorbet:
1. Mix the water, stabilizer and glucose and heat to 185ºF, stirring continuously.
2. Fold in the coconut powder, blend and leave to stand for 8 hours in the fridge.
3. Process in the ice cream maker.

Final Steps & Preparation:
1. Fill the filo cornet with a blob of lemon marmalade and the coconut sorbet.
2. Top with the lemon marmalade and some crystals of citric acid.