Coffee Glacé with Chocolate Sorbet
Beverages • French
Description
Coffee Glacé with Chocolate Sorbet
Ingredients
- Milk 15 fl oz
- Sugar 5 oz
- Salt a pinch
- Cocoa Powder 0 oz
- Coffee Liqueur 2 tablespoons
- Chocolate 53% 5 oz
- Vanilla extract ¼ teaspoon
- Freshly brewed green tea 15 fl oz
Step-by-Step Guide
Step 1
In a saucepan over medium heat, combine sugar, salt, sifted cocoa powder, and half of the milk. Bring the mixture to a boil and simmer for one to two minutes, slightly reducing the heat. Remove from heat and add the chopped chocolate, vanilla extract, and liqueur. Pour in the remaining half of the milk and stir until smooth. Taste the chocolate mixture — if the texture seems too grainy, blend it lightly with a blender, then refrigerate overnight.
Step 2
Transfer the sorbet to an ice cream maker and freeze according to the instructions for 20–40 minutes. Once ready, transfer the mixture to a container and place it in the freezer for at least 3–4 hours before use.
Step 3
If you don't have an ice cream maker, immediately after refrigeration, transfer the sorbet to a container and place it in the freezer. Stir the contents of the container every 20–30 minutes until the ice cream firms up.
Step 4
For the glacé, brew 400 ml of coffee (adjust strength and sweetness to taste). For cold glacé, cool the coffee to room temperature and add a couple of scoops of chocolate sorbet. For hot glacé, pour hot coffee into cups without cooling, add cold sorbet to the coffee, and serve immediately. Optionally, top with whipped cream or a sprinkle of chocolate shavings.
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