EatSmarter exclusive recipe

Chile Chocolate Sorbetwith Kumquat Compote

Chile Chocolate Sorbet - Chile Chocolate Sorbet - A seductively spicy dessert with notes of fire and ice
Chile Chocolate Sorbet - A seductively spicy dessert with notes of fire and ice

(0)

Calories:492 kcal
Difficulty:easy
Preparation:25 min
Ready in:45 min
Vitamin-rich
Mineral-rich
high-fiber
Superfood
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1 serving contains (Percentage of daily recommendation)
Calories492 kcal(25%)
Protein7 g(14%)
Fat16 g(20%)
Carbohydrates73 g(28%)
Added Sugar35 g(39%)
Roughage13 g(43%)

Recipe development: EAT SMARTER

Ingredients

For servings

2 ouncesDark chocolate (70% cocoa)
1small dried Chile pepper
2 ouncesCane sugar
2 tablespoonsCocoa powder (about 40 grams)
2 tablespoonsAmaretto (or almond syrup)
4 ouncesKumquat
1large Oranges
2 tablespoonsmild Honey (about 40 grams)
½Vanilla beans
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Kitchen Utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Whisk, 1 Ice cream machine

Directions

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1 Chop or grate the chocolate finely.
2 Cut chile pepper in half, shake out seeds and chop finely.
3 In a pot, add sugar, cocoa powder and 250 ml of water (approximately 1 cup) and stir. Bring to a boil over medium heat.
4 Remove pot from heat. Stir in chopped chocolate and chopped chile pepper.
5 Stir in Amaretto or almond syrup.
6 Pour mixture into ice cream maker and freeze for about 20 minutes. Or pour into a shallow metal tray and freeze, stirring frequently, for 3-4 hours. The more often you stir the mixture with a whisk or hand blender, the finer the sorbet.
7 Meanwhile, rinse kumquats in hot water and cut into thin slices, removing seeds. Cut orange in half and squeeze out 100 ml (approximately 1/2 cup) of juice.
8 Cut vanilla bean lengthwise and scrape out seeds. In a small pot, bring the vanilla bean and honey to a boil.
9 Add kumquats to the pot. Stir in orange juice, bring to a boil again and let boil uncovered over low heat for 10 minutes. Then pour into a bowl and let cool. To serve, scoop chocolate sorbet into balls and serve with compote.
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