Prune juice and chocolate sorbet

Prune juice and chocolate sorbet

By
From
The Art Of The Larder
Makes
900 ml
Photographer
Mike Lusmore

This is very rich; one small scoop per person is enough. Some cold cream dribbled over the sorbet is delicious.

Ingredients

Quantity Ingredient
550ml prune juice
200g sugar
45g unsweetened good-quality cocoa powder
A pinch salt
150g bittersweet or semi-sweet chocolate, finely chopped
1/2 teaspoon vanilla extract
chilled cream, to serve

Method

  1. Whisk half the prune juice with the sugar, cocoa and salt. Put into a large saucepan and whisk while the mixture comes to the boil, then simmer gently for 1 minute.
  2. Remove from the heat, add the chocolate and stir until it’s all melted, then add the remaining prune juice.
  3. Transfer to a blender and blend the mix for 15 seconds.
  4. Chill thoroughly, then churn in an ice cream machine according to the manufacturer’s instructions.
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