Dutch cocoa sorbet

Dutch cocoa sorbet

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

This sorbet is popular with lovers of dark chocolate as the flavour is quite powerful. It’s great served with chocolate cake, orange cake or just with some crème anglaise.

Ingredients

Quantity Ingredient
1/2 vanilla pod
310g caster sugar
125g dark dutch cocoa powder

Method

  1. Split the vanilla pod in half and scrape the seeds into a saucepan. Add the vanilla pod and the sugar, cocoa and 500 ml water. Bring to the boil and cook for about 3 minutes. Pour into a heatproof bowl and set aside to cool. Discard the vanilla pod.
  2. Pour the cold cocoa mixture into an ice cream maker and churn until firm.
  3. Store the sorbet in a covered container in the freezer until required. It keeps for three to four days, but the fresher it is, the better it will be.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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