Ingredients
Serves 6
·
7 oz caster sugar
·
2 oz cocoa
·
2 oz dark chocolate, finely chopped
·
1 tsp vanilla extract
Method
1. Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water
to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a
gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove
from the heat and stir in the chocolate and vanilla until the chocolate has
melted.
2. Cool the mixture, then put in the fridge for several hrs or overnight
until well chilled. Make the sorbet in an ice-cream machine or pour into a
rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm
from the edges. Whisk to break down the ice crystals, then freeze again for 1
hr more. Whisk and freeze again one more time, then leave until completely
frozen.
3. Before serving, transfer to the fridge for 30 mins to make scooping
easier.
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