Chocolate and Coconut Sorbet with Spiced Almonds

Preheat the oven to 150 degrees. Cover the baking pan with parchment paper in a single layer.

Whip the egg white at room temperature with a pinch of salt, gradually increasing the whipping speed. Whip until stiff peaks form, gradually adding vanilla sugar.

Carefully fold the ground cinnamon and ginger into the beaten egg white. Also carefully fold in the almond flakes so that they are completely coated with the whipped cream.

Spread the nuts on parchment paper in a single layer. Lightly sprinkle with sugar and bake in the oven for 20–25 minutes until the almonds are golden and crispy.

Remove from the oven and let cool.

Combine water and sugar in a saucepan, place over medium heat and cook, stirring, until the sugar is completely dissolved.

Remove from heat. Add broken chocolate to the syrup and stir until dissolved. Fold in the coconut milk and vanilla extract. Mix well until smooth.

Cool the cream in a water bath. Fill a large bowl halfway with very cold water and ice cubes. Place the saucepan with the cream on top of it.

Stir the cream occasionally for about 30–40 minutes until it cools down.

Cover the saucepan with a lid and place in the refrigerator for 5 hours or overnight.

Remove the cream from the refrigerator and transfer it to an ice cream maker. Churn for 20–40 minutes.

Fill the container with the resulting mixture and place it in the freezer for 3–4 hours until completely frozen.

If you don't have an ice cream maker, pour the cream directly into a container and place it in the freezer. Take out the container and stir the contents every half hour until it freezes.

Serve sorbet with crispy almond flakes.