Chocolate and Turkish coffee sorbet
This beautiful and exotic sorbet comes from my time working with Greg Malouf.
Ingredients
1 heaped tbsp Turkish coffee, finely ground
375g caster sugar
1275 mL water
150g liquid glucose*
3 cardamom pods, cracked open
100g Dutch cocoa powder
* Turkish coffee is more finely ground than normal coffee. Liquid glucose can be bought at health food stores.
Method
Pour boiling water over the coffee, allow to infuse for a few minutes then pour into a pot through muslin cloth or a very fine sieve.
Add the sugar, 1275mL water, glucose, cardamom pods and cocoa powder. Gently bring to the boil, whisk until combined and simmer for 5 minutes.
Strain through a fine strainer and pour into cold bowl. Cool completely before churning in an ice-cream maker.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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