| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dark french cocoa; such as valrhona |
| 3/4 |
c |
(or to taste) sugar |
| 2 1/2 |
c |
Water |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
From: Sandal@aol.com
Date: 13 Aug 1995 23:23:28 -0500
from Back to Square One by Joyce Goldstein Here's the fat-free sorbet I
promised: Combine cocoa, sugar, and water in medium saucepan; bring to
boil, stirring often so cocoa won't burn. Add vanilla and salt; whisk to
blend. Strain through a fine sieve and refrigerate until cold. Taste and
adjust sweetness, then freeze in ice cream maker according to
manufacturer's instructions. Can be garnished with fresh berries. serves 4
to 6
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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