Oh My God!
I have died and gone to heaven!
When I received a review copy of Couture Chocolate by William Curley I was overwhelmed and I have to admit a bit intimidated. The guy's chocolate work is art. A first glance through the book was accompanied with oohs and aahs and the thought, I could never do any of this. Luckily I had another look through and realised there was a lot I could accomplish and a lot of great tips for presenting chocolate dishes or just chocolate garnishes.
My first I-have-to-make dish was this chocolate and raspberry sorbet and we are back to me dying and going to heaven.
I knew it was going to be great. It is chocolate and raspberry. I love chocolate and I love raspberries and the smell, oh the smell as I was making the sorbet. Oh Wow! And then I had a taste and it was so, so good, I just laughed. Are you ever so amazed my something that you just laugh? It was that moment. I could easily have cried, this is that good!
It is so good I am already planning to serve it at our big family Christmas.
I just wish I had a better photo for you, but it was a night time shot and I haven't set up my lightbox yet.
I suppose you would like the recipe anyway.
Well, ok then.
Chocolate & Raspberry Sorbet
I don't know what to tell you, except this is better than the most heavenly chocolate ice cream you can ever imagine and it's so much lower fat than ice cream.
- 50ml/1¾fl oz/3 tbsp water
- 50g/1 ¾oz caster sugar
- 500g/1 lb 2 oz raspberries
- 10ml/¾ tbsp lemon juice
- 250ml/9fl oz/1 cup water
- 130g/4½oz/generous ½ cup caster sugar
- 75g/2½oz/¾ cup cocoa powder
- 150g/5½oz dark chocolate, roughly chopped
1. The first four ingredients are for the raspberry puree. Put the water and sugar in a pan, bring to the boil and leave to cool. Put the raspberries in a food processor and add the sugar syrup and lemon juice. Blitz to a smooth puree and then pass through a sieve. 2. Put the second lot of water and sugar in a saucepan and bring to the boil. Add the cocoa powder and continue to cook over a low heat for 2-3 minutes.3 Pass the mixture through a fine sieve into a bowl containing the chopped chocolate. Mix until the chocolate has melted and it is completely smooth. Cool rapidly over an ice bain-marie (water bath) and then mix in the raspberry puree.4. Churn the mixture in an ice cream machine following the manufacturer's instructions. 5. If you don't have an ice cream machine, churn by hand. Mix in a bowl and freeze for about 90 minutes until it starts to freeze around the edges. Stir well, then repeat the process twice more until the mix is smooth and frozen.
DetailsTotal time: Yield: Serves 8 (if you can bear to share it)
Here is a video of William in action. It's great seeing an expert at work. I am in awe.
Happy Chocolate Week!
I am entering this sorbet into this month's Bookmarked Recipes.
If you would like to use one of those forgotten and unloved recipes you have stored away, then why not post it and send it in for this month's Bookmarked Recipes. There is a linky at the end of this post. You have until the 29 October 2011. You can find the rules here.
Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.