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Receta Chocolate And Frangelico Sorbet
by Global Cookbook

Chocolate And Frangelico Sorbet
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Ingredientes

  • 350 gm Couverture Chocolate - white, dark, bitter-sweet or possibly lowfat milk
  • 2/3 c. glucose
  • 100 ml Frangelico
  • 2 c. hot water

Direcciones

  1. Heat chocolate and glucose in a double boiler or possibly very gently in a microwave oven.
  2. Stir till smooth then whisk in the hot water and Frangelico.
  3. Cold thoroughly in the refrigerator then churn in ice cream machine.
  4. Alternatively, this can be made without an ice-cream machine and the results will still be delicious but not quite as smooth in texture. To make this sorbet without an ice-cream machine, transfer the mix to a stainless steel bowl and freeze for one hour. Remove from the freezer and beat thoroughly, mixing in any frzn bits from around the edge. Return to the freezer for a further hour then remove and mix well as before. Continue in this fashion till the mix is slushy and almost frzn then allow to freeze undisturbed. Transfer to a freezer container and store for no longer than one week.