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Milk chocolate sorbet

Milk chocolate sorbet

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling and freezing
  • More effort
  • Makes about a 500 ml tub

You can make this sweet dessert up to a month ahead - serve it as part of a chocolate trio for an impressive dessert

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal215
fat6g
saturates4g
carbs41g
sugars41g
fibre1g
protein2g
low insalt0.06g
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Ingredients

  • 100g caster sugar
  • 100g good-quality milk chocolate

For the coulis

  • 200g bag frozen mixed berry , defrosted
  • 25g caster sugar
  • lemon juice

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, October 2006

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Overall rating

A star rating of 5 out of 5.2 ratings
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