Ice Cream by Benjamin Vear

Author:Benjamin Vear
Language: eng
Format: epub
ISBN: 9781472933188
Publisher: Bloomsbury Publishing
Published: 2016-06-21T04:00:00+00:00

double chocolate knickerbocker glory

dark chocolate sorbet

The perfect recipe for an absolute beginner, this sorbet couldn’t be simpler to make. All it needs is a quick and easy sugar syrup base, melted chocolate and a little patience. Your ice cream maker or freezer (if you don’t have an ice cream machine) will do most of the work. Dark chocolate has a bitter, clean taste, perfect for cleansing and refreshing the palate after a rich meal.

200g dark chocolate (at least 70 per cent cocoa solids), roughly chopped

350ml tepid water

1 teaspoon lemon juice

100g caster sugar

Temper the chocolate as instructed here.

Pour the water, lemon juice and caster sugar into a saucepan and bring to a gentle simmer, stirring until all of the sugar has dissolved and the mixture thickens to a syrupy consistency.

Whisk the melted chocolate into the sugar syrup until all the ingredients are fully combined. Then increase the heat and continue to whisk for a few more minutes. Then take it off the heat, pour into a bowl or large jug and set aside to cool.

Once cool, cover it with cling film and place it in the refrigerator to chill for 1 hour.

Following the manufacturer’s instructions, pour the chilled sorbet mixture into your ice cream maker and set it to churn. Once it has finished churning, decant the partially frozen sorbet into a freezer-friendly container and leave it in the freezer to set solid.

If you do not have an ice cream maker, follow the instructions here.

Remove the sorbet from the freezer about 15 minutes before serving so that it can soften slightly.

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