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1 quart Ginger-Lemongrass Infused Coconut Sorbet, recipe follows
1 cup chopped pineapple
1/2 cup toasted sweetened coconut flakes
1 cup dark rum
1/2 cup sweetened whipped cream
1/2 cup white chocolate shavings, garnish
In 4 tall, footed glasses, place 1 small scoop of coconut sorbet and pack the ice cream down into the bottom of the glasses with the back of a spoon. Top with about 1 tablespoon of the chopped pineapple, about 1 1/2 teaspoons of the toasted coconut, and drizzle with about 1 tablespoon of the rum. Continue with the remaining ingredients, so there are 4 layers of each, ending with pineapple and rum on top, pressing with a spoon to "seal" each layer.
Place the parfaits in the freezer for at least 30 minutes. Remove from the freezer and top each with 2 tablespoons of whipped cream and garnish with white chocolate shavings. Serve immediately.
Ginger-Lemongrass Infused Coconut Sorbet:
1 cup water, plus 1 1/2 cups
1 cup sugar
1 (14-ounce) can unsweetened coconut milk
1 cup chopped lemongrass
1/4 cup peeled and minced fresh ginger
To make the simple syrup: In a heavy medium saucepan, combine 1 cup of the water and sugar and bring to a boil over high heat. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes. Remove from the heat and cool slightly. In a 2-quart saucepan, combine the coconut milk, remaining 1 1/2 cups water, lemongrass and ginger. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Remove from the heat. Add the simple syrup and stir well. Strain through a fine mesh strainer into a clean container.
Cool in the refrigerator for at least 2 hours. Pour into an ice cream machine and process according to the manufacturer?s instructions. Transfer to an airtight container and freeze until ready to serve.
Yield: about 1 quart
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