White chocolate sorbet

White chocolate often gets forgotten about when creating desserts, so here's a white chocolate recipe to redress the balance.

This is a smooth chocolatey sorbet, which can be served on it's own, or with other desserts such as our chocolate torte royale for a real chocolate overload.

Or how about sandwiching it between two of our mocha chocolate chip cookies for an ice cream cookie sandwich. Mmmmmmmmm...lovely.

dietary information:

wheat free yes
gluten free yes
nut free yes
dairy free no
vegetarian yes
vegan no

serves 6-10


This recipe uses an ice cream maker, but it can also be made manually using a freezer.

570 ml water
450 g white chocolate, broken into
pieces
50 g liquid glucose
conversion charts

1. Put the water, white chocolate and liquid glucose into a saucepan and melt over a gentle heat, stiring with a metal whisk continuously, but without beating.
2. When the ingredients have melted together then leave to cool.
3. When cool, pour the mixture into an ice cream machine and allow it to churn until the white chocolate sorbet has approximately trebled in volume. Either serve immediately, or store in an airtight container in the freezer until required.
4. If you don't have an ice cream machine then you can still make it manually. Simply pour the mixture into a plastic tub, with an airtight lid and freeze for 2-4 hours. Every 15 minutes during this freezing time you should get the sorbet out of the freezer and stir it well, then immediately return to the freezer for another 15 minutes. The time it takes to make manually really depends on the type of freezer you have, and whether you remember to stir it well every 15 minutes.
5. To serve, use an ice cream scoop to make balls of the white chocolate sorbet.

We like to serve this white chocolate sorbet with pureed raspberries and a drizzle of melted dark chocolate , for a thrilling taste sensation.


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