Milk chocolate sorbet
You can make this sweet dessert up to a month ahead - serve it as part of a chocolate trio for an impressive dessert
Difficulty and servings
Makes about a 500 ml tub
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Plus cooling and freezing
- Make a sugar syrup by dissolving the sugar in 700ml water over low heat. Once all the crystals have dissolved, turn up the heat and boil for 5 mins. Pour into a jug and cool. Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then leave to cool.
- To make coulis, heat the berries and sugar in a small pan. Once the fruit breaks down, take off the heat and rub through a sieve into a bowl. Add lemon juice to taste. Will keep in fridge for 1 week, or freezer for 1 month.
- Mix the chocolate and sugar syrup together until Combined and churn in an ice-cream machine. Remove from freezer 10 mins before serving scoops in a puddle of coulis.
215 kcalories, protein 2.0g, carbohydrate 41.0g, fat 6.0 g, saturated fat 4.0g, fibre 1.0g, sugar 41.0g, salt 0.06 g
Recipe from Good Food magazine, October 2006.
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http://www.bbcgoodfood.com/recipes/2539/
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Ingredients
- 100g caster sugar
- 100g good-quality milk chocolate
FOR THE COULIS
- 200g bag frozen mixed berries , defrosted
- 25g caster sugar
- lemon juice
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Serve this super-creamy chocolate dessert on its own, or as part of an 'assiete' of mini chocolate puddings
27
ratings
Try this rich torte as part of a selection of mini chocolate desserts - or assiete
1
rating
Difficulty and servings
Makes about a 500 ml tub
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Plus cooling and freezing
Ingredients
- 100g caster sugar
- 100g good-quality milk chocolate
FOR THE COULIS
- 200g bag frozen mixed berries , defrosted
- 25g caster sugar
- lemon juice
215 kcalories, protein 2.0g, carbohydrate 41.0g, fat 6.0 g, saturated fat 4.0g, fibre 1.0g, sugar 41.0g, salt 0.06 g
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02 August 2011
Andrea rated and commented on this recipe
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