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Thai Chilli Sorbet
Thai Chilli Sorbet is a modern Fusion recipe for a sorbet of coconut cream flavoured with lime, lemongrass and chillies. This is so rich that it rivals an ice cream in texture. The full recipe is presented here and I hope you enjoy this classic Fusion version of Thai Chilli Sorbet.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Additional Time:
(+6 hours steeping and freezing)
Serves:
4
Rating: 
Tags : Chilli RecipesSpice RecipesFusion RecipesFusion Recipes
This is a rather unusual sorbet, replete with subtle Thai flavours — cold and yet hot at one and the same time!
Ingredients:
350g sugar (or 250g palm sugar if available)
100ml water
1 birdseye
chilli, finely chopped
2 sticks of
lemongrass, bruised
1 cork-sized piece of
galangal, grated (add ginger if you can't get galangal)
3 or 4
Kaffir lime leaves with their edges torn
zest of 3 limes
juice of 3 limes
juice of 1/2 lemon
handful of grated coconut
1 can coconut milk or carton of
coconut cream
Method:
Make a syrup by dissolving the sugar in the water over a gentle heat. When all the sugar has dissolved add the flavouring ingredients to the pan (ie everything apart from the lime juice and coconut products). Bring this mixture to the boil then allow to simmer for 10 minutes or so. Take off the heat and allow to cool and steep for at least two hours.
After the steeping time remove the lemongrass and kaffir lime leaves from the syrup then add the lime and lemon juice along with the coconut products. Pour into a freezer-proof dish and leave to stand for twenty minutes before placing in the freezer. Stir every hour or so with a fork until the sorbet is frozen.
Remove from the freezer about half an hour before serving. This sorbet makes and excellent (and unusual) end to a Thai meal. Because of the chilli the sorbet also goes very well with any chocolate-based dessert. The coconut milk also makes this sorbet almost like ice cream in consistency and can be served to those who are lactose intolerant.
