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Milk chocolate sorbet

You can make this sweet dessert up to a month ahead - serve it as part of a chocolate trio for an impressive dessert

  • Prep: 5 mins
    Cook: 15 mins
    Plus cooling and freezing
  • Makes about a 500 ml tub
  • More effort
  • Makes about a 500 ml tub
  • More effort
  • Calories 215
  • Carbohydrates 41
  • Saturated Fat 4
  • Sugar 41
  • Protein 2
  • Fat 6
  • Fibre 1
  • Salt 0.06

Nutrition per serving

  • Calories 215
  • Carbohydrates 41
  • Saturated Fat 4
  • Sugar 41
  • Protein 2
  • Fat 6
  • Fibre 1
  • Salt 0.06

Ingredients

  • 100g caster sugar
  • 100g good-quality milk chocolate
  • 200g bag frozen mixed berries, defrosted
  • 25g caster sugar
  • lemon juice

Method

  1. Make a sugar syrup by dissolving the sugar in 700ml water over low heat. Once all the crystals have dissolved, turn up the heat and boil for 5 mins. Pour into a jug and cool. Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then leave to cool.

  2. To make coulis, heat the berries and sugar in a small pan. Once the fruit breaks down, take off the heat and rub through a sieve into a bowl. Add lemon juice to taste. Will keep in fridge for 1 week, or freezer for 1 month.

  3. Mix the chocolate and sugar syrup together until Combined and churn in an ice-cream machine. Remove from freezer 10 mins before serving scoops in a puddle of coulis.

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