Sorbet with White Chocolate Sauce
A perfect hot-weather dessert, this refreshing sorbet combines
the flavors of mango, watermelon, and lime. The sauce adds
richness and sweetness without cloying. I serve this in
wineglasses with a small pool of sauce under the sorbet,
a bit more poured on top, and some fresh berries.
produce is so variable, you may have to adjust the amount
of sugar. When the fruie is pureed, start by adding 1/3
cup. Stir it in well to dissolve, then taste for sweetness.
Remember that the freezing process subdues sweetness slightly,
so you need to have the puree a bit sweeter than you like
it before freezing. Superfine sugar, used here, dissolves
instantly; it is available in one-pound boxes in many markets.
a one-quart capacity ice cream freezer to make the sorbet,
and it should be eaten within 2 or 3 days of churning.
- 9 ozs. best-quality
white chocolate, finely chopped
- 1/3 cup plus 1 Tbsp.
- 2 cups diced watermelon
(1/4" cubes), free of seeds
- 2 cups diced ripe mango
(1/4" cubes) (about 2 large mangos)
- 1/3 cup water
- 3 Tbsp. freshly-squeezed,
strained lime juice
- About 3/4 cup superfine
sugar (see introduction to recipe)
- Optional: 1 Tbsp. light
Place chopped chocolate in medium heatproof bowl. Place
over warm water on low heat (water should not touch bottom
of bowl); stir often until almost smooth. Remove from heat
and hot water. Stir until smooth and melted.
All at once,
add hot water. With sturdy whisk, stir water into chocolate
(mixture will initially separate and look terrible, but
eventually water will incorporate fully and a smooth sauce
will form. If sauce is not smooth, turn into food processor
fitted with steel blade and process just until no lumps
remain.). Cool sauce to room temperature, then cover airtight.
Store at cool room temperature for up to three days.
If made more
than 8 hours or so in advance, sauce will solidify slightly.
Gradually add a small amount of warm water, whisking each
addition in well, until sauce is pourable.
In blender container, combine first four ingredients. Cover
and blend at high speed until pureed (if you want a veryfine
texture, force the puree through a sieve at this point).
Turn into medium nonreactive bowl. Add sugar and stir in
thoroughly to dissolve; taste for sweetness. Adjust sweetness
to your preference. Chill puree, covered, for 4 to 6 hours.
instructions for freezing sorbet. To add optional rum, wait
until sorbet is about three-fourths frozen. When churned
(I find that this freezes quickly), transfer to microwaveable/freezer
container and freeze.
If sorbet is
churned more than about 6 hours before serving, it will
be solidly frozen. Soften before serving by removing lid
of microwaveable/freezer container. Place in microwave at
50% (medium) power for 10 to 20 secons, or just until soft
enough to scoop easily. Scoop sorbet onto small pools of
sauce; pass more sauce to pour over sorbet.
About 3 cups
sorbet, 6 servings of 1/2 cup each
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