Chocolate & Raspberry Sorbet

Name: Chocolate & Raspberry Sorbet
Yield: Serves 8-10
Ingredients: 150 g (5½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), roughly chopped; 300 g (10 oz) raspberry purée (see Blackcurrant Purée); 130 g (4½ oz/generous ½ cup) caster (superfine) sugar; 250 ml (9 fl oz/1 cup) water; 75 g (2½ oz/¾ cup) cocoa powder; 40 g (1½ oz/¼ cup) plain (all-purpose) flour; 7 g (1 tsp) cocoa powder; 150 g (5½ oz/⅔ cup) jam or preserving sugar; 50 g (1¾ oz/4 tbsp) unsalted butter; 60 ml (2 fl oz/¼ cup) milk

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

A sorbet gives you a cleaner and more intense chocolate flavour and the raspberry purée brings out its fruity characteristics. The lace tuille this is finished with creates an eye-catching dish.

Ingredients

250 ml (9 fl oz/1 cup) water
130

Vegetarian
ice cream

Method

To make the chocolate lace tuile:

Preheat the oven to 180°C (350°F/ Gas 4). Sift the flour and cocoa powder into a mixing bowl.
Put the milk, sugar and butter into a small saucepan and bring to the boil, then cook