A la Mode by Mark Scarbrough & Bruce Weinstein

Author:Mark Scarbrough & Bruce Weinstein [Scarbrough, Mark]
Language: eng
Format: azw3
Publisher: St. Martin's Press
Published: 2016-06-07T00:00:00+00:00

CHOCOLATE—PEANUT BUTTER SORBET

• YIELD: ABOUT 1 QUART •

Because sorbet has a somewhat firmer texture than ice cream, it offers a better bite in the cookie sandwiches. But is this a sorbet? Well, we left out any dairy—so in the modern sense of sorbet, yes, it is. We wanted the peanut butter alone to carry the creaminess without interference. We also blended the ingredients into a homogenous whole, rather than having a ribbon of peanut butter in the sorbet. We wanted the taste of chocolate and peanut butter in every bite.

2¼ cups water

¾ cup granulated white sugar

9 tablespoons (½ cup plus 1 tablespoon) unsweetened natural-style cocoa powder

4½ ounces dark chocolate, between 70% and 80% cocoa solids, chopped

⅓ cup smooth, natural-style peanut butter

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.