ScarlettChocolate Sorbet
July 5th 2006 02:58
Chocolate Sorbet
About Sorbet
Sorbet is the French name derives from the Turkish word - “Sherbet” - which was originated from the Middle East and is considered as the ancestor of ice cream. However, it is a non-dairy treat, which contains only fruit juice, sugar, water and egg white. The French love to serve sorbet between courses to separate the taste of strong flavoured dish.
INGREDIENTS
Serves 6
150 gm bitter chocolate, chopped
120 gm plain chocolate, chopped
200 gm / 1 cup caster sugar
500 ml / 2 cups water
Chocolate curls, to decorate
1. Put all the chocolate in a food processor, fitted with the metal blade and process for 20-30 seconds until finely chopped.
3. With the machine running, pour the hot syrup over chocolate. Allow the machine to continue running for 1-2 minutes until the chocolate is completely melted and the mixture is smooth, scraping down the bowl once.
4. Strain the chocolate mixture into a large measuring jug or bowl, and leave to cool, then chill, stirring occasionally. Freeze the mixture in an ice cream machine, following the manufacturer’s instructions. Cover and store until required.
5. If you don’t have an ice cream machine, freeze the sorbet until firm around the edges. Process until smooth, then freeze again. Cover and store until required.
6. Just before serving, allow the sorbet to soften slightly for 5-10 minutes at room temperature and serve in scoops, decorated with chocolate curls.
Tips:
1 Don’t reduce the amount of sugar as it affects the texture of the sorbet.
2 If you don’t have an ice cream machine, freeze the sorbet until firm around the edges. Process until smooth, then freeze again.
**From “Classic French Recipe for Special Occasions”, “Gordon Ramsay’s Passion for Flavour” and “Refreshing after Dinner Treats"**
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Comment by Anonymous
sorbet is one of my fav. kind of ice-cream~~~
luv it lotz and thanks@_@
Comment by Anonymous
Dee
Comment by Anonymous