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JULY 1999
RECIPES


White Chocolate Bavarian Cream

Sunset Sorbet with White Chocolate Sauce

Darrell's Cafe Arabe (Arabian Coffee)

Mocha Buttermilk Sherbet



Sweet Spot

 


Sunset Sorbet with White Chocolate Sauce

Tips: 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.

Because fresh 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.

You'll need a one-quart capacity ice cream freezer to make the sorbet, and it should be eaten within 2 or 3 days of churning.

White Chocolate Sauce:
  • 9 ozs. best-quality white chocolate, finely chopped
  • 1/3 cup plus 1 Tbsp. hot water
Sunset Sorbet:
  • 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 rum

For Sauce: 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.

For Sorbet: 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.

Follow manufacturer's 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


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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