CHOCOLATE SORBET
Steps:
- In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
- Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
CHOCOLATE SORBET
Provided by David Lebovitz
Categories Ice Cream Machine Chocolate Dessert Freeze/Chill Vanilla Summer Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart (1 liter)
Number Of Ingredients 6
Steps:
- In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
- Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
CHOCOLATE PORT SORBET
The chef Michel Richard spends most of his waking hours running from his French-California restaurant, Citrus, in Los Angeles, to his three less-ambitious French-California restaurants in Santa Barbara, Calif., Washington and Baltimore -- all called Citronelle. He knows he should take a little time for a diet and exercise regimen, but says he's too busy conjuring up ways to make French food more accessible, more casual and more in keeping with what Americans say they want to eat. What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. After 15 years working as a pastry chef in the U.S., Mr. Richard determined that what Americans want to eat is light, but with a strong taste.
Provided by Marian Burros
Categories ice creams and sorbets, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine sugar and cocoa in a medium bowl. Whisk in a few tablespoons of the water until mixture forms a smooth paste. Slowly whisk in remaining water. Stir in port. Refrigerate several hours or overnight.
- Freeze according to directions on your ice cream machine. Transfer sorbet to a covered container and freeze at least 1 hour. If frozen solid, soften in refrigerator or at room temperature. Serve immediately.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 17 grams
CHOCOLATE SORBET
Choose really dark chocolate and cocoa for this unusual low-fat sorbet
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 3h
Number Of Ingredients 4
Steps:
- 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.
- 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.
- Before serving, transfer to the fridge for 30 mins to make scooping easier.
Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
CRANBERRY-PORT SORBET
A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
- Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
- Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.
CHOCOLATE SORBET
Cocoa powder and just a bit of chocolate make this sorbet rich enough to satisfy any chocolate lover.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until the sugar dissolves, 4 or 5 minutes. Reduce the heat to low; boil gently for 3 minutes.
- Meanwhile, set a medium bowl in an ice water bath. Remove the syrup from the heat and add the chocolate and vanilla; whisk until the chocolate is melted and well incorporated. Pour the mixture into the bowl over the ice water bath and stir occasionally until well chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 165 g, Fat 3 g, Protein 2 g, Sodium 18 g
DARK CHOCOLATE SORBET
Sorbet for dark chocolate lovers!
Provided by TeenChef14
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk 1 cup plus 2 tablespoons water, sugar, cocoa powder, and salt together in a large bowl.
- Refrigerate mixture until chilled, 30 minutes to 1 hour.
- Pour mixture into an ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 30.8 g, Fat 1.5 g, Fiber 3.6 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 22.6 mg, Sugar 25.2 g
CHOCOLATE SORBET
Indulgent, intense, dark chocolate flavor that will satisfy any chocolate lover.
Provided by lutzflcat
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h35m
Yield 4
Number Of Ingredients 7
Steps:
- Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
- Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 60.6 g, Fat 2 g, Fiber 4.8 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 63.3 mg, Sugar 53 g
MILK CHOCOLATE SORBET
You can make this sweet dessert up to a month ahead - serve it as part of a chocolate trio for an impressive dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Yield Makes about a 500 ml tub
Number Of Ingredients 5
Steps:
- Make a sugar syrup by dissolving the sugar in 700ml water over low heat. Once all the crystals have dissolved, turn up the heat and boil for 5 mins. Pour into a jug and cool. Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then leave to cool.
- To make coulis, heat the berries and sugar in a small pan. Once the fruit breaks down, take off the heat and rub through a sieve into a bowl. Add lemon juice to taste. Will keep in fridge for 1 week, or freezer for 1 month.
- Mix the chocolate and sugar syrup together until Combined and churn in an ice-cream machine. Remove from freezer 10 mins before serving scoops in a puddle of coulis.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
More about "chocolate port sorbet food"
CHOCOLATE SORBET RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DARK CHOCOLATE SORBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST CHOCOLATE SORBET RECIPE - HOW TO MAKE …
From food52.com
CHOCOLATE PORT SORBET RECIPE - NYT COOKING
From cooking.nytimes.cf
CHOCOLATE SORBET RECIPE MADE WITH 4 BASIC DAIRY-FREE PANTRY …
From godairyfree.org
CHOCOLATE SORBET | SAVEUR
From saveur.com
CHOCOLATE SORBET RECIPE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CHOCOLATE PORT SORBET - DINING AND COOKING
From diningandcooking.com
BEST CHOCOLATE SORBET RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE SORBET | CANADIAN LIVING
From canadianliving.com
PORT & FOOD PAIRING - (WITH REASONS!) - DRINK & PAIR
From drinkandpair.com
PORT AND PEAR SORBET ON CHOCOLATE CAKE - RECIPES | FOOBY.CH
From fooby.ch
HOW TO MAKE THE PERFECT CHOCOLATE SORBET – RECIPE
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love