Coconut tuiles
An elegant finishing touch for your dinner party dessert, from Gordon Ramsay
Chocolate sorbet
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling, churning and freezing
- More effort
- Serves 6
Skip to ingredients
- 200g caster sugar
- 50g cocoa
- 50g dark chocolatefinely chopped
- 1 tsp vanilla extract
Nutrition:
- kcal221
- fat5g
- saturates2g
- carbs46g
- sugars42g
- fibre1g
- protein1g
- salt0.05glow
Method
step 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.
step 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.
step 3
Before serving, transfer to the fridge for 30 mins to make scooping easier.
