Mint sorbet, passion fruit jelly and coconut foam


by: CookieChef

This is a quite soft jelly that we layer up with the sorbet and foam in a martini glass. Together the three flavors are unbelievable; very different, something you really have to taste for yourself — though some people, I know, don't like the flavor of real coconut. I have had people tell me that it reminds them of soap or body lotion. I am so against the idea of soaps and shampoos and even household cleaners being made to smell of fruit — because it is so misleading, especially for kids. They think of apple as the aroma of a shampoo, instead of the real thing. I say only food should smell of food.


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serves: 4

4 scoops of mint sorbet

For the passion fruit jelly:

1/4 cup water

2/3 cup superfine sugar

1 1/4 cups passion fruit juice

4 g gelatin leaves (soaked in cold water and squeezed)

For the coconut foam:

2 cups frozen coconut puree

6 g gelatin leaves (soaked in cold water and squeezed)

0.5 liter (2-cup) siphon (plus 1 charge)

Nutrition Facts
Mint sorbet, passion fruit jelly and coconut foam

Servings Per Recipe: 4

Amount per Serving

Calories: 302

  • Total Fat: 13.9 g
  •     Saturated Fat: 12 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 38.9 mg
  • Total Carbs: 44 g
  •     Dietary Fiber: 7.8 g
  •     Sugars: 32.4 g
  • Protein: 5.6 g

how is this calculated?

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1.  First make the jelly. To make the syrup, put the water in a pan with the sugar, bring to a boil, stirring to ensure all the sugar is dissolved, and then take off the heat and leave to cool. Mix the passion fruit juice and syrup together in a bowl. Warm 3 tablespoons of the 99mixture in a small pan. Remove from the heat, add the gelatin leaves and stir until dissolved. Add to the rest of the juice and syrup mixture, and stir well. Chill in the fridge for 2 hours until set.

2.  To make the foam, warm 3 tablespoons of the coconut puree in a pan, then take off the heat, add the gelatin leaves and stir to dissolve. Add to the rest of the coconut puree. Put through a fine sieve. Spoon the mixture into the siphon, charge it and put into the fridge for 2 hours.

3.  Just before you want to use it, take the jelly from the fridge and break it up with a spoon.

4.  To serve, put a scoop of sorbet into the bottom of a martini glass (or similar) and press down to make a neat layer. Add a spoonful of the broken—up jelly, then shake the siphon and squirt some coconut foam on top. Do this gently, to keep it from mixing with the jelly — the idea is to keep the three different—colored layers of sorbet, jelly and foam separate.

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