This sorbet is very smooth and not too sweet. Keep some in the freezer for a quick chocolate fix.
Recipe information
Yield
makes about 1 quart
Ingredients
3 cups less 2 tablespoons (690g) water
1/4 cup (20g) nonfat milk powder
1Ā 1/2 tablespoons (45g) Invert Sugar (page 185)
3/4 cup (150g) granulated sugar
1/4 cup (25g) unsweetened cocoa powder (preferably Valrhona)
3Ā 3/4 ounces (110g) unsweetened chocolate (preferably Valrhona cocoa paste), finely chopped
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Whisk the water and milk powder together in a saucepan. Place over medium heat and warm to 104Ā°F. Whisk in the invert sugar and granulated sugar and warm to 122Ā°F. Add the cocoa powder and chocolate and cook, whisking, until the chocolate is melted and smooth and the mixture reaches 180Ā°F. Mix thoroughly with an immersion blender and pour into a medium bowl. Set into the ice bath and chill completely, stirring often.
Step 3
Freeze in an ice cream maker. This can take a long time in a home ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright Ā© 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
