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Vegan Oats and Cornmilk Sorbet Recipe

A delicious vegan corn milk sorbet with oats that's good for the heart, prostrate gland and has no compromise for taste.

  • Prep time:
  • 10hrs 0mins
  • cook time:
  • 15mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : Asian

Course : Dessert

Tags

  • #Contest186
  • #VeganRecipe
Ingredients

Ingredients For Vegan Oats and Cornmilk Sorbet Recipe

Methods
  • 1. In a mixie jar, add the sweet corn. Prepare thick milk by adding water as needed.
  • 2. Using a strainer, extract 4 glasses of corn milk from it and discard the corn residue. You can use the residue in dosa or vada batter since it is rich in fibre.
  • 3. Heat a pan, pour the corn milk in it and allow it to boil for 5 minutes.
  • 4. In the meantime, dry roast oats for a minute and let cool. Once it attains room temperature make a fine powder of 3/4 glass of dry roasted oats.
  • 5. Add 3/4th portion of oats powder to the boiling corn milk. Add sugar to it and cook until it thickens.
  • 6. Turn off the flame and allow it to cool or attain room temperature. Add vanilla essence to it and mix well.
  • 7. Transfer the mix to an airtight container and refrigerate it for 24 hours.
  • 8. After 24 hours, add the ice cream to a mixer jar and blend it to get a creamy texture. Corn milk and oats sorbet is now ready.
  • 9. To make pralineAdd 2 ladles of sugar to a hot pan and let it caramelise. Then add the remaining 1/4th portion of roasted oats and stir continuously.
  • 10. Once it combines well, transfer it to a plate and beat it with pester and stone.
  • 11. Add the crunchy oats praline to the sorbet and transfer it to a container. Cover it with parchment paper and again freeze it in a refrigerator for 8 to 10 hours.
  • 12. After 10 hours, using a scoop transfer the sorbet to a serving plate and garnish with oats praline. Serve chilled.
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