Elegant and sophisticated dark chocolate encloses liqueur-flavour sorbet to provide this perfect dinner party dessert.

        

I N G R E D I E N T S        

• -2 tsp vegetable oil, for brushing        
• -225 g/8 07 dark chocolate, broken into small pieces        
• -1 litre/1-3/4  pints crushed ice        
• -300 mI/b fI oz freshly squeezed orange juice        
• -150 ml/5 fl oz water        
• -4 tbsp caster sugar        
• -Finely grated rind of 1 orange        
• -Juice and finely grated rind of 1 lemon        
• -1 tsp gelatine
• -3 tbsp orange-flavoured liqueur

         1- Brush a 900 mI / 1.5  pint mould with

         oil, drain well, then chill in the

         refrigerator Put the chocolate in the top

         of a double boiler or into a heatproof bowl

         set over a pan of barely simmering water.

         Stir over a low heat until melted, then

         remove from the heat.

 

         2- Remove the mould from the

         refrigerator and pour in the melted

         chocolate Tip and turn the mould to coat

         the interior. Place the mould on a bed of

         crushed ice and continue tipping and

         turning until the chocolate has set. Return

         the mould to the refrigerator.

           

         3-Reserve tablespoons of the orange

         juice in a small, heat proof bowl. Pour

         the remainder into a pan and add the

         water, sugar, orange rind and lemon juice

         and rind. Stir over a low heat until the

         sugar has dissolved, then increase the heat

         and bring the mixture to the boil. Remove

         the pan from the heat.

 

         4- Meanwhile, sprinkle the gelatine on

         the surface of the orange juice in the

         bowl. Set aside for 2 minutes to soften,

         then set over a pan of barely simmering

         water until dissolved. Stir the dissolved

         gelatine and the liqueur into the orange

         juice mixture. Pour into a freezerproof

         container and place in the freezer for 30

         minutes, until slushy. 

    

         5-Remove the sorbet from freezer  

         transfer into a bowl and beat

         thoroughly to break up the ice crystals

         Return it to the freezer proof container and

         put it back in the freezer one hour

         Repeat this process 3 more time

        

        6-Remove the sorbet from the freezer

         transfer to a bowl and beat well once

         more. Remove the mould from the

         refrigerator and spoon the sorbet into

         Smooth the surface with a palette knife

         Place the mould in the freezer and then

         leave overnight

 

         7- Remove the mould from the freezer

         shortly before serving. Place a chilled

         serving plate on top and, holding them

         firmly together, invert. Serve immediately

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This entry was posted on Saturday, June 2nd, 2007 at 9:54 am and is filed under Chocolate Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.