Blood orange granita with dark chocolate sorbetto

Blood orange granita with dark chocolate sorbetto

Granita all'arancia sanguinella con sorbetto al cioccolato fondente

By
From
PIDAPIPÓ
Serves
4

Chocolate sorbet is one of the most time-consuming flavours to make and one of our most popular – particularly among vegans (we use a chocolate that’s dairy-free). This sorbetto is really rich and because there’s no milk you really taste the chocolate. The blood orange granita here goes brilliantly with the chocolate but it’s pretty good on its own too.

Ingredients

Quantity Ingredient

Dark chocolate sorbetto

Quantity Ingredient
85g caster sugar
3g carob bean powder
20g dutch cocoa powder
290g filtered water
100g dark chocolate (70% cocoa solids), broken into small chunks

Blood orange granita

Quantity Ingredient
600g freshly squeezed blood orange juice
200g filtered water
200g caster sugar

Method

  1. For the dark chocolate sorbetto, put the caster sugar, carob bean powder and cocoa powder in a bowl and mix together to combine.
  2. Pour the water into a heavy-based saucepan set over a medium heat. Gradually whisk in the sugar mixture and continue to heat until it hits 85°C (185°F). Remove from the heat, add the chocolate and whisk together until the chocolate has melted into the mixture and everything is well combined. Pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  3. Turn on your gelato maker so it begins the freezing process.
  4. Pour the chocolate sorbetto mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the sorbetto into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
  5. For the granita, add the blood orange juice, water and sugar to a bowl and blend with a hand-held blender until the sugar has dissolved.
  6. Pour the mixture into a pre-cooled stainless steel tray and put into the freezer. Every 30 minutes, remove and break up the ice crystals with a fork. Do this until icy and easy to scoop (this should take about 2 hours).
  7. To serve, divide the granita among glasses and top each with a scoop of the dark chocolate sorbetto.
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