Thursday, October 29, 2009

Dark Chocolate Sorbets & Frozen Blood Orange Yoghurt

Orange Frozen Yoghurt + Dark Chocolate Sorbet = Perfect Halloween Treat!

And yes, I intentionally make these for Halloween! Partly because it's been a long time I did not make frozen treats. They're sinful and often makes me feel guilty because I can finish them so quickly if no one is looking!


Can you see the blood orange zest? I like blood orange because their juice is pink in colour and of course, blood orange really taste citrusy and zesty, though it sometimes could be a lil' sourish. And yes, you can actually just churn frozen greek yoghurt with vanilla sugar and probably a couple of vanilla pods. It not only taste good, because only very few ingredients are used and no egg yolks or cream here masked the creamy taste. So, the frozen yoghurt flavour really come through. Hard to describe, easier for tongue to do the interpretation!


For the blood orange frozen yoghurt, I used the recipe of my Greek Yoghurt with Condensed Milk by Tessa Kiros and for the dark chocolate sorbet, I used David Lebovitz recipe from his famous book, The Perfect Scoop.

adapted from The Perfect Scoop by David Lebovitz, page 120

Chocolate Sorbet

(adapted from The Perfect Scoop by David Lebovitz)

Quote from David:

This is the perfect chocolate sorbet-very rich and full of bittersweet chocolate flavor. Use a top-quality cocoa powder; it will make a huge difference. And be sure to use a large saucepan. since the mixture will bubble up as it boils.

Ingredients

2 1/4 Cups (555 ml) Water
1 Cup (200 g) Sugar
3/4 Cup (75 g) Unsweetened Dutch-process Cocoa Powder
Pinch of salt
6 oz (170 g) Bittersweet or Semisweet Chocolate, finely chopped
1/2 tsp Vanilla Extract

Method

In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's instruction. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.


Makes about 1 quart (1 litre)

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