Food Photography

Food Photography and Cooking: Coconut Rum Sorbet with Dark Chocolate Crisp and Basil

Coconut Rum Sorbet with Dark Chocolate Crisp and Fresh Basil

[tweetmeme]When vegan friends were coming over for dinner a couple months ago I wanted to make a dessert that they could eat. The first thing that came to mind was sorbet. I found a simple recipe for coconut sorbet on Epicurious and decided it needed a little rum in it, too (instead of the rum extract that the recipe called for). Recently my roommate Chris suggested I use some of his fresh basil and dark chocolate crisps. This photo is the result!

This is the sort of thing you probably don’t want to make more than a few times a year — and very tiny portions. There’s a lot of fat and sugar in this dessert. The recipe is very simple: one can cream of coconut (not coconut milk!), one cup of ice cold water, one tablespoon rum. I use a stick blender to make sure the consistentcy is smooth. Pour into a 9×9 glass baking dish, cover with plastic wrap and place in the freezer then stir every 30 minutes for three hours. Thanks to the cream of coconut, the sorbet will never entirely freeze so you can keep it in the freezer for a while. But the chances of it lingering for more than a few days are unlikely. Especially for a dessert that was referred to as “sex on a plate” at a recent party.