Chocolate Sorbet
Light, refreshing and gluten-free!
Method:
Prepare the sugar syrup by placing the sugar and water into a saucepan. Bring to the boil without stirring and leave to simmer until the sugar crystals have dissolved (about 5 minutes). Remove from the heat.
Melt the dark chocolate in a heat- proof bowl suspended over a saucepan of just-simmering water. When it has melted add the 100ml
/ 3 ½ fl oz water and reheat until warm. Whisk in the cocoa, then add the melted chocolate, whisking together until smooth.
Let the mixture cool, then chill it by placing the bowl of sorbet mixture over a bowl of water fi lled with ice cubes. Stir occasionally but don’t let any water splash into the sorbet mix.
For the smoothest results churn the chilled mixture in an ice cream maker until ready. If you don’t have an ice cream maker then place the mixture in a shallow bowl and freeze it in the coldest part of the freezer. Take it out every hour and whisk it to break up the ice crystals. Made this way it will have a slightly more granular texture but it will still be delicious.
Serving suggestions: Remove from the freezer about twenty minutes before serving and although this is lovely on its own you could try serving it with strawberries dipped in melted chocolate, then chilled or rich butter shortbread (obviously not if you’re on a gluten-free diet!). Or simply with a glass of coff ee, chocolate or mint liqueur poured over.
18 To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com
Prep time: 15 mins Freezing time: 3-4 hours plus chilling time Serves 4-6
Ingredients: 100g / 3 ½ oz good quality dark chocolate (70% cocoa solids) broken into pieces 100ml / 3 ½ fl oz fi ltered or mineral water 60g / 2 ½ oz cocoa powder For the sugar syrup 250ml / 9 fl oz fi ltered or mineral water 150g / 5oz caster sugar
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100