Coconut Sorbet with Glazed Gold Kiwi Fruit
Prep Time Overnight freezing
Cook Time 45 minutes
200ml thickened cream
1 cup coconut cream
1 cup condensed milk
2 tbsp desiccated coconut
10 digestive biscuits (approx. 200g)
3 tbsp rapadura sugar
80g butter, melted
2 Orchard Rd Gold Kiwi Fruit, peeled and sliced into rounds
½ cup sugar syrup (1 cup sugar + 1 cup water boiled until thickened)
Sprigs of mint, serve
For the ice cream, whisk cream to soft peaks. Fold in the condensed milk, coconut cream and desiccated coconut. Place in a 1L plastic container and cover with cling wrap touching the surface, then a lid on top. Freeze overnight.
Preheat oven to 180°C.
For the biscuit crunch, blitz the biscuits to a fine crumb in a food processor. Combine the crumb with the sugar and butter and scatter on a tray. Bake in the oven for 15-20 minutes until golden then allow to cool.
Dress the Orchard Rd Gold Kiwi Fruit with a few tablespoons of sugar syrup. Arrange on a plate in a single layer and overlap slightly to form a rose-shape. Sprinkle a mound of crumb in the centre and top with coconut ice cream and mint.