Coconut Cream Sorbet

Whisk together milk, egg yolks, condensed milk, and vanilla extract

Heat over medium heat, whisking constantly, until thickened slightly

Let cool and stir in the coconut

Beat the egg whites until stiff peaks form

Gradually add sugar and beat until stiff and smooth

Fold into the coconut cream mixture. Reserve

In a small saucepan, melt the chocolate with the water

Heat over medium heat, whisking constantly, for 1 minute

Remove from heat and let cool

Place granulated sugar in a mold of 23 centimeters in diameter, with a hole in the center

Heat the sugar directly over the flame of the blowtorch until caramelized

As the sugar is melting, move the mold in circular motions to distribute evenly

Remove from heat and use a spatula to spread the caramel throughout the mold

Let cool

Pour the chocolate base into the prepared mold

Then, pour the coconut cream mixture over the top

Cover with aluminum foil and freeze until set

15 minutes before serving, place the mold rapidly over low heat

Use a knife to loosen the edges and unmold

Decorate with unsweetened shredded coconut (optional)

Serve immediately

204 calories per serving

Note: You can substitute coconut with nuts.