
Milk chocolate sorbet
- Good Food team
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Makes about a 500 ml tub
More effort
Prep: 5 mins
Cook: 15 mins
Plus cooling and freezing
A star rating of 5 out of 5.2 ratingsRate
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You can make this sweet dessert up to a month ahead - serve it as part of a chocolate trio for an impressive dessert
Freezable
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Ingredients
Nutrition
Units:
MetricUS
- 100g caster sugar
- 100g good-quality milk chocolate
For the coulis
-
200g bag frozen mixed berry
defrosted
-
25g caster sugar
-
lemon juice
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Nutrition: per serving
-
kcal215
-
fat6g
-
saturates4g
-
carbs41g
-
sugars41g
-
fibre1g
-
protein2g
-
salt0.06g
low
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
Recipe from Good Food magazine, October 2006
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A star rating of 5 out of 5.2 ratings
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