| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chocolate |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
oz |
Semi-sweet chocolate — |
|
|
Broken in 1/2 oz pie |
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Brewed coffee — full |
|
|
Strength |
| 6 |
oz |
Unsweetened chocolate — |
|
|
Broken into 1/2-oz p |
| 1 |
ts |
Pure vanilla extract |
INSTRUCTIONS
Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high
heat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the
unsweetened and semisweet chocolate in a stainless steel bowl. Remove the
boiling liquid from the heat and pour 1 cup over the chocolate. Allow to
stand for 5 minutes. Vigorously whisk until completely smooth, about 3
minutes. Add the remaining hot liquid and whisk until smooth. Cool in an
ice-water bath to a temperature of 40-45~, about 18-20 minutes. When cold,
add the vanilla and stir to incorporate. Freeze in an ice cream freezer
following the manufacturer's instructions. Transfer semi-frozen sorbet to a
plastic container, securely cover the container, then place for several
hours before serving. Serve within 2 days. Makes 2 quarts.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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