Bitter Chocolate Sherbet

Premium
Credit: Mathilde de l'Ecotais

With arabica coffee ice flakes, served in a frothy cappuccino style

0
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (6 people)

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse