Recipe
for :
 This
recipe has been reproduced with the kind permission
of the Ashburton
Cookery
School
in Devon.
The
Ashburton Cookery School offers a fresh approach to
cookery with exciting cookery courses that emphasise
hands-on involvement, top quality Devon produce and
inspirational teaching.
All
their cookery courses are based around fundamental cookery
techniques and methods - they will teach you how to
produce your own fabulous food at home or at work and
make sure you get a chance to enjoy your creations over
lunch and at regular tastings throughout the day.
They
offer:
-
One and two day cookery courses
- Professional
catering courses
- Gifts
for foodie friends or family
- Gourmet
experiences
- Residential
cookery courses
- Weekend
food breaks
To
visit the Ashburton Cookery School web site <click
here>
This
is a really refreshing sorbet with a naughty little
bite to it - hot and cold at the same time, with subtle
fragrant Thai flavours.
Ingredients
350
g sugar
100 ml water
1 birdseye chilli, finely chopped
1 stick of lemon grass finely chopped
1 cork sized piece of galangal roughly chopped
3 or 4 lime leaves with edges torn
zest of 3 limes - reserve the juice for later
handful grated coconut
1 can of coconut milk or carton of coconut cream
Method
- Make
a syrup by dissolving the sugar in the water over
gentle heat.
- When
all the sugar is dissolved add the flavouring ingredients
to the liquid - that is everything except the lime
juice and coconut products.
- Heat
the syrup slowly until boiling then simmer for 10
minutes or so.
- Allow
to cool and steep for an hour or two.
- Then
add the lime juice and juice of half a lemon, along
with the coconut.
- Pop
the whole thing in an ice cream maker or in the freezer
and stir every two hours or so until frozen and well
mixed.
If you can't get hold of any of the Thai ingredients
locally, try www.thai4uk.com
Serves
4
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