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
Plus cooling and freezing
- Serves 12
- More effort
Nutrition per serving
- 100g caster sugar
- 100g good-quality milk chocolate
- 200g bag frozen mixed berries, defrosted
- 25g caster sugar
- lemon juice
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.
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.
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.