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Recipe from: Richard Hawley, Angostura Fan in Chicago. Recipe originally from “Desserts by Pierre Hermé”.

This Pawpaw Sorbet with Coconut Tulle & Angostura Foam dessert is great for a perfect ending to your fall dinner party (and guaranteed to impress).

Papaya Sorbet with Angostura Bitters

Pawpaw Sorbet with Coconut Tuile & Angostura Foam

Ingredients

    Sorbet
  • 4 Pawpaws (you can substitute Mango if you don't have pawpaws in your area)
  • 1 Lemon, juiced
  • 1/4 C sugar
  • 2 Tbsp brandy
    Coconut Tuile
  • 1 1/4 C shredded coconut
  • 1/2 C sugar
  • 3 egg whites
  • 1 Tbsp melted butter
    Angostura Foam
  • 1 Tbsp Angostura® Aromatic Bitters
  • 1 Tbsp water
  • 1/8 tsp Lecithin

Instructions

    Sorbet
  1. Puree pawpaws and combine lemon juice, 1/4 c. sugar and brandy. Freeze according to ice cream maker directions.
    Coconut Tuile
  1. Preheat oven to 300°F. Combine shredded coconut and 1/2 C sugar in food processor. Pulse to fine powder. Add egg whites and melted butter and combine. Drop 1 tsp of batter onto a nonstick cookie sheet and press out very thin (about 2 1/2 inch round). Bake 15 minutes, or until golden brown. Remove immediately with thin spatula to cool.
    Angostura Foam
  1. Combine Angostura® Aromatic Bitters and water in a small measuring cup. Add 1/8 tsp of lecithin. Whip vigorously (an electric milk frothing whip is best).
    Assembly
  1. On a small plate, place one coconut tuile cookie, then scoop pawpaws sorbet on top. Drizzle Angostura foam over the top to finish.