Choco­late Sor­bet

South African Country Life - - Country Chef - Syrah/ Mer­lot

Serves 4

1 cup full-cream milk ½ cup sugar

¼ cup co­coa pow­der

150g dark choco­late (70%)

METHOD

In a saucepan, bring a cup of full-cream milk to the boil, with the sugar and the co­coa pow­der, and whisk. But watch it – it can boil over be­fore you blink. Re­duce heat and sim­mer for 10 min­utes. Set aside while you melt the choco­late in a saucepan and whisk it into the choco­late milk. Chill in the fridge for 1 hour, then pour into a suit­able metal con­tainer, cover with foil and freeze.

Wine sug­ges­tion Cre­ation Whale POD

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