Method

• 1.
  Heat 470ml water in a saucepan over medium heat until warm (40°C). Remove from the heat. Add sugar and dextrose powder and use a stick blender to blend until combined.
• 2.
  Return to low heat. Cook until mixture reaches 85°C. Remove from heat and stir in grapefruit juice. Set aside to cool completely.
• 3.
  Transfer cooled grapefruit mixture to an ice-cream machine. Churn following manufacturers directions for 1 hour 30 minutes, then freeze until required.
• 4.
  For the coconut yoghurt cream, soak gelatine in a bowl of cold water for 5 minutes to soften. Place coconut cream, sugar and vanilla in a small saucepan over low heat and cook, stirring occasionally, until sugar dissolves and mixture is heated through. Transfer to a bowl.
• 5.
  Squeeze water from gelatine and add to the mix, stirring until dissolved. Whisk thickened cream in a separate bowl to soft peaks. Stir yoghurt into coconut mixture, then fold in whipped cream.
• 6.
  Transfer to a 6.5cm-deep, 11.5cm x 19cm container. Chill for 4 hours or until set.
• 7.
  Remove sorbet from freezer and soften slightly, then spoon into a piping bag with a 2cm star nozzle. Pipe sorbet into serving glasses, then top with coconut yoghurt cream, coconut flakes and lime zest to serve.