Sorbet
1L coconut milk
200ml sugar syrup, 1:1
Pinch sea salt
1½ kitchen spoon glucose
Young coconut jelly
11 gelatin sheets, titanium
1.2L coconut water
300ml Kara Coconut Cream
20ml sugar syrup, 1:1
2 x corn cobs, husks removed
2 x young coconuts
Crushed peanuts and edible flowers, to serve.
1. Sorbet: combine coconut cream and sugar syrup, mix together. Remove a small amount of the mixture into a small pot with glucose, heat over medium heat to dissolve glucose. When dissolved, pour back into the remaining mxture and stir to combine. Churn sorbet in an ice cream maker and place in the freezer.
2. Young coconut jelly: soak the gelatin sheets in cold water until soft. Place coconut water, coconut cream and sugar syrup in a small pot over medium heat. Stir the mixture until the liquid is starting to split, add the gelatin sheets and stir to dissolve. The liquid should be just hot enough to touch and split. Spray a 325 x 265mm gastro dish or similar with spray oil. Strain the liquid into dish. Refrigerate for 4 hours or overnight to set. There should be 2 layers: one clear from the coconut water and one white from the coconut cream.
3. Remove the husk from the corn, grill directly on charcoal or a grill plate over high heat, till lightly scorched. Rinse in cold water and cut the corn off the cob without going too close to the cob.
4. To serve: use half a coconut washed from any husk, scrape the coconut meat off the shell, add chunks of the young coconut jelly, corn, sugar syrup, quenelle coco-nut sorbet topped with crushed peanuts and garnished with edible flowers.