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18 January 2013

Strawberry Sorbet with Cointreau served in edible chocolate bowls


One of my favourite desserts, absolutely delicious every time. Definitely worth making.






Strawberry Sorbet:


Ingredients:
  • 1/2 kg fresh strawberries
  • 1/2 glass of sugar (add more or less depending on how sweet you want it)
  • 2 tbs of Cointreau

1. Blend the ingredients together.

2. Pour into a metal container/cake tin (sorbet will freeze faster in metal container), cover with plastic wrap and place in the freezer.

3. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Blend again with a blender/in a food processor to break up the ice until it has a nice fluffy texture.) Place the sorbet back into the tin and refreeze for at least three hours.



Edible chocolate bowls:


Ingredients:
  • Milk/dark/white chocolate (whichever you fancy)
  • balloons


1. Melt the chocolate. You can to that either by putting it into a microwave for 30 seconds (or until melted), or by placing the chocolate in a glass bowl, putting the bowl over a pot with a little bit of water in it (the bowl cannot touch the water) and boiling the water underneath the chocolate.

2. Inflate the balloons to about the size of a large orange.

3. WAIT FOR THE CHOCOLATE TO COOL TO LUKEWARM TEMPERATURE!!!

3. Dip the balloon in melted chocolate to form a bowl. Place the balloon on baking paper and place in a fridge. Leave until the chocolate sets completely (it may take a while).

4. Once the chocolate is set, make a small incision at the very top of the balloon, so that it deflates slowly instead of exploding in your face and ruining the chocolate bowl.



Done!






NB. It REAALLY is a good idea to let the chocolate cool before you dip the balloon in it. Because you know what happens when you dip an inflated balloon in hot, melted chocolate?...




I still keep finding chocolate in the weirdest places all over my kitchen...

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