Wednesday, 21 June 2017

White Chocolate sorbet with rhubarb compote

Ooh this is good and ooh so simple


250g good quality white chocolate chopped
140g tube of liquid glucose
700g new season forced rhubarb or young sticks if later in the season trimmed and chopped
50g golden caster sugar
3 tablespoon of grenadine (or water plus 1 tsp vanilla extract)


You start by making the sorbet

  1. melt the chocolate and the glucose together in a bowl (this can be done in the microwave on medium for 5 to 6 minutes.  Pour in 250ml warm water and whisk until the mixture is nice and smooth.  Allow to cool and then pour into ice cream machine (follow instructions for machine) or  if you do not have such an item into a freezer container.  Place into the freezer on fast freezer if possible for about 5 hours removing after two hours and again after three hours.  In between beat vigorously to break the ice crystals down.
  2. For the compote.  Place the rhubarb the sugar and the grenadine in a saucepan.  Bring very slowly to the boil and then cook uncovered for about 4 minutes or until the rhubarb is just tender.  Remove from the heat cover and cool until lukewarm,  Serve the compote warm with a small scoop of the sorbet.
This is just the simplest recipe making the most of very simple ingredients.


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