Chocolate Sorbet

[CreamPuff63]

Ingredients:
100g sugar
50g glucose syrup or corn syrup
50g cocoa
80g water
1 410g tin coconut cream
2 x 350g ice
1 egg white (optional)


Preparation:
Place sugar, syrup, cocoa and water into TM bowl and cook for 3 minutes at 50 degrees on Speed 3.
Add coconut cream and 350g ice and blend together for 10 seconds on Speed 10.
Add remaining ice and egg white and with the aid of the spatula, blend for 1 minute at Speed 9 until well blended. Serve immediately or freeze until use.


Tips/Hints:
Freeze any leftovers in ice cube trays and use to flavour milk. On a hot day, there is nothing better than a few chocolate cubes in a glass full of cold milk!

(Copied straight from p.41 Festive Flavour book).

Members' comments
Frozzie - recipe for making your own glucose syrup
According to my cocktail books (yep have a few haha) it's pretty straight forward.  It just says to use equal parts of sugar and water in a saucepan, stir to dissolve the sugar (doesn't say but I imagine over a low to medium heat), bring to the boil then reduce the temperature and leave to simmer until the liquid has been reduced by half.  Leave to cool then put in fridge..voila!!

[Frozzie]

yum will def be trying this one 

[SueJen]

Hi CP63 really want to try this. We get 2 sizes of coconut cream here. How many grams or is it a small or large tin?
Thanks

[Thermomixer]

About 410g tin would be the one. 

Thanks CP63   

[SueJen]

thanks Thermomixer

[hopefulcook]

Any ideas on how to make the glucose syrup? I also want some to make mojoto's and other summer cocktails!

[cookie1]

You can buy it in the supermarket usually.

[Frozzie]

will get back to you re glucose syrup as i have a recipe in one f my cocktail books..its just water and sugar if i remember cooked up..will post it in a bit 

[Meagan]

That would be great as the supermarket one has preservatives in it.

[Frozzie]

ok according to my cocktail books (yep have a few haha) its pretty straight forward.  It just says to use equal parts of sugar and water in a saucepan, stir to dissolve the sugar (doesnt say but i imagine over a low to medium heat), bring to the boil then reduce the temperature and leave to simmer until the liquid has been reduced by half.  Leave to cool then put in fridge..voila!!

Online some just say to mix sugar with hot water but i dont think you will get the syrupy texture with that method..and also not sure the sugar would properly dissolve.

however i have not tried this in the thermomix so maybe someone else can play around and post times, temps, speeds etc etc..

hope this helps but i must admit i have been just buying it in the bottle at the supermarket in the alcohol isle but should get around to making my own too..

 

[ros]

What prompt replies and comments.   Thanks for the recipe.  Do hope this is the one used in the Masterchef Professional programme.  I did also see the young man using the TM!  Thanks again to everyone.  Ros