Chocolate Sorbet with Candied Kumquats
Chef Daniel Humm of Campton Place – San Francisco, CA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Chocolate Sorbet
- 3 cups water
- 1 ¼ cups sugar
- 3 Tablespoons light corn syrup
- 2/3 cup unsweetened cocoa powder
- 2 ounces semisweet chocolate, chopped
- 1 Tablespoon vanilla extract
Candied Kumquats
- ½ pound kumquats
- 2 cups water
- 2 cups sugar
- 2 star anise
Method:
For Chocolate Sorbet:
Combine water, sugar, and corn syrup in small saucepan and bring
to boil. Cook 2 minutes. Whisk in cocoa powder and simmer 2 minutes
more. Remove from heat and add chocolate. Stir until smooth. Cool,
add vanilla and chill in freezer until service.
For Candied Kumquats:
Slice kumquats in half and remove the insides. Bring medium pot
of unmeasured water to boil. Add kumquats and cook 5 minutes. Remove
and shock in ice water. Repeat this step 2 more times to remove
bitterness of peel. Bring 2 cups water to boil and add sugar to
dissolve. Reduce to simmer and add kumquats and star anise. Cook
until translucent and tender.
To Serve:
Scoop some sorbet into champagne glasses and sprinkle candied kumquats
over each.
|
