Sorbet de cacao grand frisson

Refreshing cocoa sorbet

Recette :

Dilute 3 tbs of corn starch in a little water.
Dilute 3 tbs of pure non-sweeted cocoa powder in a little water. Add Ceylon cinnamon and chili flakes to taste.
In a pan, boil 1 cup of water and 1 tbs of kurozato (brown sugar) till it’s syrupy.
Add the starch to the syrup. When it thickens, cook 1 minute. Add the cocoa.
Add water to obtain a creamy sauce. (If you want more sweetness at that point, add honey.) Let cool. Chill in the fridge.
When it’s very cold pass in the ice-cream maker.
(it was so hot, and I didn’t wait till it was cool enough : my sorbet was a little flaky)

In fun molds… It’s so hot, it melts in a few minutes :

With cherry tomatoes, stevia and mint leaves.

6 thoughts on “Sorbet de cacao grand frisson

  1. Pingback: July Illustrated Menu (part 1) « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: Desserts Francais – French Desserts (compilation) « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: 14 chocolate gourmandises for tomo-choko day | Gourmande in Osaka

  4. Pingback: South Pole dream (frozen compilation) | Gourmande in Osaka

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s