Orange Sherbet With Mint Chocolate Sauce Food

ORANGE SHERBET

Steps:

• In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
• Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

EASY CHOCOLATE SHERBET

Steps:

• In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
• Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

MINT CHOCOLATE CHIP ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cocoa and water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Run knife around side of pan to loosen cake; remove from pan. Cut off top of cake about 1 inch from top; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial "walls" on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. Serve with chocolate-flavor sauce.

ORANGE SHERBET I

Steps:

• Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
• In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
• In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.

CHOCOLATE ORANGE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Cool.
• Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
• Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.

ORANGE CHOCOLATE SAUCE

Steps:

• In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
• Remove from heat & let cool.
• When cooled, remove zest & cook over metium heat just until hot.
• Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
• Whisk until smooth, then add butter & whisk again until smooth.
• If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
• Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.

ORANGE SHERBET WITH MINT CHOCOLATE SAUCE

Steps:

• combine mint extract and chocolate syrup blending well.
• sprinkle graham cracker crumbs onto small serving plate, lightly drizzle with chocolate/mint syrup.
• place scoop of orange sherbet in center of plate, lightly drizzle with chocolate/mint syrup.
• garnish with fresh mint leaves.