Bittersweet Chocolate Sherbet With Coconut-rum Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Semisweet chocolate,
1/3 cup: Granulated white sugar,
1/2 cup: Light corn syrup,
1/2 cup: Cocoa,
Coconut-Rum Sauce,
Directions:
For the sherbet, cut chocolate into small pieces. In a medium saucepan,
bring the sugar, 2 cups water, and corn syrup to a boil over medium heat.
Remove from heat and stir in chocolate. Let stand about 2 minutes, and then
whisk until smooth. Sift the cocoa into a small bowl. Whisk syrup mixture
into cocoa gradually to prevent lumps from forming. Strain and cool
completely. Transfer mixture to an ice-cream maker and freeze according to
manufacturer
s instructions.
Sherbet mixture can be prepared a few days ahead and refrigerated until
freezing time. Or freeze and transfer sherbet to an air-tight container.
Keep frozen no longer than 8 hours before serving.
Prepare the Coconut-Rum Sauce.
Recipe by Mangia!
Converted by MM_Buster v2.0l.
Source from luhu.jp
bring the sugar, 2 cups water, and corn syrup to a boil over medium heat.
Remove from heat and stir in chocolate. Let stand about 2 minutes, and then
whisk until smooth. Sift the cocoa into a small bowl. Whisk syrup mixture
into cocoa gradually to prevent lumps from forming. Strain and cool
completely. Transfer mixture to an ice-cream maker and freeze according to
manufacturer
s instructions.
Sherbet mixture can be prepared a few days ahead and refrigerated until
freezing time. Or freeze and transfer sherbet to an air-tight container.
Keep frozen no longer than 8 hours before serving.
Prepare the Coconut-Rum Sauce.
Recipe by Mangia!
Converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Dessert