“This dish is inspired by a traditional Chilean cake my mother makes called torta de mil hojas, which means thousand layer cake,” says chef Alex Munoz Labart.
Ingredients
Dulce de leche sabayon
Method
1.For sorbet, stir glucose, sugar and 200ml coconut water in a saucepan over medium heat until sugar dissolves (3 minutes). Place in a blender with remaining coconut water, coconut cream and stabiliser and blend to combine. Churn, in batches, if necessary, in an ice-cream machine (25 minutes) and freeze until firm (3 hours). Sorbet will keep covered frozen for 1 month.
2.Meanwhile, for dulce de leche, place condensed milk can in a large saucepan with enough water to fully submerge. Bring to the boil. Reduce heat to low and simmer for 2 hours, topping up with water occasionally. Ensure can is always covered with water or it may explode.
3.Remove can from water and stand until cool enough to handle. Whisk eggs and sugar in a large heatproof bowl over a saucepan of gently simmering water until soft peaks form. Working quickly, open condensed milk can and transfer 200ml to a bowl with ¼ tsp sea salt flakes. And using a whisk, stir to combine, then fold in egg mixture.
4.Whisk cream in bowl of an electric mixer to soft peaks; fold though dulce de leche mixture. Cover surface directly with plastic wrap; refrigerate until chilled (1-2 hours).
5.To serve, spoon dulce de leche sabayon into bowls and top with a scoop of coconut sorbet. Scatter with coconut.
Sorbet stabiliser is available from specialty food shops.
Notes
