With arabica coffee ice flakes, served in a frothy cappuccino style
Preparing the sherbet and granita
- For sherbet:
- 2 cups milk (50 cl)
- 3 1/2 ounces granulated sugar (100 g)
- 3 1/2 ounces Guanaja couverture (100 g)
- 3 1/2 ounces cocoa powder (100 g)
- For granita:
- 2 cups coffee (50 cl)
- 2 2/3 ounces granulated sugar (75 g)
Finish and presentation
- 2 cups heavy cream (50 cl)
- 1 ounce instant coffee (30 g)
- cocoa powder (SQ)
Instructions
Step 1: Preparing the sherbet and granita
Bring milk and sugar to a boil to make the sherbet. Add chocolate, stir in the cocoa powder. Chill to 39°F (4°C), let sit, then process in the ice cream maker.
Make the coffee granita by mixing the ingredients without heating. Pour into a rectangular pan and freeze. Use a fork to scrape the granita out of the pan to make ice flakes just before serving.
Step 2: Finish and presentation
Whip the cream together with instant coffee; do not beat until stiff, the mixture should be only slightly firm.
Fill a thoroughly chilled footed glass two-thirds full with chocolate sherbet. Sprinkle with coffee ice flakes and top with a large spoonful of coffee-flavored whipped cream. Dust with cocoa powder and serve immediately.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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