Milk chocolate sorbet
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling and freezing
- More effort
- Makes about a 500 ml tub
Ingredients
- 100g caster sugar
- 100g good-quality milk chocolate
For the coulis
- 200g bag frozen mixed berry, defrosted
- 25g caster sugar
- lemon juice
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.