Name: Frozen desserts dark chocolate and raspberry sorbet cones
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10
Ingredients: 1 cup (220g) white sugar; 200 gram dark chocolate, coarsely chopped; 1 1/2 cup (150g) cadbury bournville cocoa; Raspberry sorbet; 500 gram frozen raspberries, thawed; juice of 1/2 lemon; 1 2/3 cup (410ml) sorbet syrup; Cones; 2 egg whites; 1/2 cup (110g) caster sugar; 90 gram unsalted butter, melted; 2 drops vanilla extract; 2/3 cup (100g) plain flour

Ingredients

1 cup (220g) white sugar

200 gram dark chocolate, coarsely chopped

1 1/2 cup (150g) cadbury bournville cocoa

Raspberry sorbet

500 gram frozen raspberries, thawed

juice of 1/2 lemon

1 2/3 cup (410ml) sorbet syrup

Cones

2 egg whites

1/2 cup (110g) caster sugar

90 gram unsalted butter, melted

2 drops vanilla extract

2/3 cup (100g) plain flour

Method

1.To make Dark Chocolate Sorbet, combine sugar, chocolate, cocoa and 3 cups (750ml) water in a large saucepan on medium heat, stirring until smooth. Refrigerate until completely cooled.

2.Churn in an ice-cream maker according to manufacturer’s directions, or pour into a 1 Litre non-reactive metal loaf pan. Place in freezer until beginning to freeze around edges. Scoop into a bowl and whisk well. Return to pan, cover tightly with aluminium foil and freeze overnight.

3. Meanwhile, to make Raspberry Sorbet, puree raspberries in a food processor or blender and press through a fine sieve. Combine with lemon juice and Sorbet Syrup. Churn or freeze as above.

4.Preheat oven to 190°C or 170°C fan. Place two sheets A4 paper together, fold in half and roll into a cone shape. Secure with a staple. Line two baking trays with baking paper. Mark 10 x 16cm circles with a pencil.

5.Beat egg whites and sugar with a fork. Stir in butter, vanilla and flour. Spread tablespoons of batter over marked circles on prepared trays. Bake for 5 minutes, until edges are golden and centres coloured.

6.One at a time, lift with a spatula. Place upside down on work surface. Quickly wrap around paper cone, using a tea towel to prevent burning. Once cooled slightly, remove paper and place cone in a glass to set and firm. Cool and store airtight.

7. Scoop sorbets into cones to serve.

Makes about 1L/10 cones
Note

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Ingredients

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