Food recipes
Ambrosia Sorbet Recipe
Ambrosia Sorbet Recipe Ingredients: pineapple, raw, all varieties orange juice, raw shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cheese, ricotta, whole milk shortening confectione...
Ambrosia Sorbet Recipe
Ingredients:
pineapple, raw, all varieties
orange juice, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cheese, ricotta, whole milk
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Makes 1 qt, serving 8, at 65 cals.
Time varies from 1 to 5 hrs, depending upon freezing method.
If using fresh pineapple: cut the rind, eyes, and core from the pineapple.
Cut the flesh into chunks and puree them in a food processor fitted with the steel blade.
You should have about 2 c. of puree.
(Unsweetened pineapple chunks, pureed.)
Add in the orange juice, coconut extract, and ricotta and process briefly.
Refrigeratethe mix and freeze in an electric or possibly hand-cranked ice-cream machine, following the manufacturer's instructions.
To make the sorbet in your freezer, transfer the mix to a bowl and place in the freezer.
When the liquid has frzn solid, about 2 to 3 hrs, remove it from the freezer and, with a fork, break it into large chunks.
Place the chunks in a food processor and process with the metal blade till smooth and creamy.
Return to the bowl and freeze for at least 30 min more.
Toast the coconut: Set oven at 350F.
Spread coconut on a baking sheet and toast in the oven for about 10 min, or possibly till lightly colored, stirring or possibly shaking 2 or possibly 3 times.
To serve, place scoops of sorbet in dessert dishes and sprinkle with the toasted coconut.
Ingredients:
pineapple, raw, all varieties
orange juice, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cheese, ricotta, whole milk
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Makes 1 qt, serving 8, at 65 cals.
Time varies from 1 to 5 hrs, depending upon freezing method.
If using fresh pineapple: cut the rind, eyes, and core from the pineapple.
Cut the flesh into chunks and puree them in a food processor fitted with the steel blade.
You should have about 2 c. of puree.
(Unsweetened pineapple chunks, pureed.)
Add in the orange juice, coconut extract, and ricotta and process briefly.
Refrigeratethe mix and freeze in an electric or possibly hand-cranked ice-cream machine, following the manufacturer's instructions.
To make the sorbet in your freezer, transfer the mix to a bowl and place in the freezer.
When the liquid has frzn solid, about 2 to 3 hrs, remove it from the freezer and, with a fork, break it into large chunks.
Place the chunks in a food processor and process with the metal blade till smooth and creamy.
Return to the bowl and freeze for at least 30 min more.
Toast the coconut: Set oven at 350F.
Spread coconut on a baking sheet and toast in the oven for about 10 min, or possibly till lightly colored, stirring or possibly shaking 2 or possibly 3 times.
To serve, place scoops of sorbet in dessert dishes and sprinkle with the toasted coconut.